6 Instant Pot lava cake recipes

Instant Pot lava cake recipes

Lava chocolate cake, also known as chocolate melted cake, is a pleasant and decadent chocolate dessert. The best part is that these cakes are served in relatively small portions, as well as tasty and not as bad as you think. You can try this soft, warm and appetizing dessert in the restaurant, and then cook it on your own. This cake is surprisingly easy to make.

1.Peanut Butter Chocolate Molten Lava Cakes


  • 2 Egg yolks only
  • 2 Eggs, large
  • 1 Peanut butter, Creamy
Baking & Spices
  • 1/4 cup All-purpose flour
  • 1/2 cup Caster sugar
  • 1 Cocoa and powder sugar
  • 8 oz Dark chocolate

2. Molten Chocolate Lava Cakes for Two

Make these decadent and delicious molten chocolate lava cakes for the lava your life. They are an easy and sophisticated dessert for two.

∙ Serves 2
  • 2 Egg yolks, large
  • 2 Eggs, large
Baking & Spices
  • 1/4 cup All-purpose flour
  • 4 oz Baking chocolate, semisweet
  • 1 tbsp Cocoa powder
  • 1/3 cup Powdered sugar
  • 1 Pinch Salt
  • 1/2 tsp Vanilla extract

3. Strawberry Lava Cakes with Strawberry Curd.


Strawberry Lava Cakes are easy to make, show stopper desserts. They are moist and tender with a delicious strawberry center.


  •  2/3 cup white chocolate
  •  1/2 cup unsalted butter chopped
  •  2/3 cup all-purpose flour
  •  1/2 cup powdered sugar
  •  1/2 cup of strawberry curd
  •  1 teaspoon lemons zest
  •  1 tablespoon lemon juice
  •  3 vanilla beans seeds only*
  •  4 large eggs
  •  4 large egg yolks
  •  4-5 drops pink gel food color


  1. Preheat oven to 425F.
  2. Butter 6 six ounces ramekins and place on a baking sheet. Set aside.
  3. Add white chocolate and butter to a large microwave safe bowl and microwave for 1 minute. Stir and continue microwaving in 15 seconds intervals until all melted and smooth.
  4. Once the mixture has melted, whisk in flour, powdered sugar, strawberry curd, lemon juice, lemon zest, pink gel food color and vanilla bean seeds. Whisk in the eggs and egg yolks until well combined and the mixture is smooth and shiny.
  5. Divide the batter evenly among prepared ramekins and bake for 14-15 minutes, or until the edges are set. Remove from oven and let stand for 5 minutes before serving.
  6. To remove the cakes from the ramekins, run a butter knife around the edges of the cake to loosen it and invert onto a serving plate.
  7. Top with powdered sugar or more strawberry curd and serve.

4. Molten Chocolate Mint Lava Cakes

These molten chocolate mint lava cakes will win the hearts of your family and friends! Not only are they ooey gooey and delicious, but they’re incredibly simple to make. You can enjoy a restaurant…

∙ Serves 4
  • 3 Eggs
Baking & Spices
  • 1 cup Chocolate chips
  • 3/4 cupConfectioner’s sugar
  • 6 tbsp Flour
  • 1/2 tsp Peppermint extract

5. Perfect White Chocolate Lava Cake

Delicious white chocolate lava cake which is easy to make and needs a handful of ingredients but is super delicious. This is amazing when served warm with a scoop of vanilla icecream.
22 minutes
∙ Makes 2-3
  • 1 Egg
Baking & Spices
  • 1 All purpose flour / maida – 1.5 tblsp
  • 1/4 cupConfectioners sugar / icing sugar
  • 1 pinch Salt
  • 1/4 tsp Vanilla extract
  • 1 White chocolate

6. Lemon Lava Cakes

For the Lemon Curd ‘Lava’:

  • Juice of 1 & 1/2 lemon
  • Caster Sugar – 100 g
  • Egg – 1
  • A pinch of salt
  • Unsalted Butter – 20 g, cold and cubed

For the Lemon Sponge:

  • Unsalted Butter – 50 g, room temperature + extra for greasing
  • Sugar – 40 g + extra for dusting ramekins
  • Egg – 1
  • Greek Yogurt – 1 tbsp
  • Zest of 1 & 1/2 lemon
  • All Purpose Flour – 50 g
  • Vanilla Extract – 1/2 tsp
  • Icing Sugar – 2 tbsp

Here’s how you make these gorgeous, golden Lemon Lava Cakes:

  • For the Lemon Curd: Place the lemon juice, sugar, egg and salt in a bowl placed over a pot of simmering water. Make sure the water does not touch the base of the bowl. Gently stir the mixture continuously for 5-8 minutes until it is thick and glossy. Immediately strain the Lemon Curd and whisk in the unsalted butter, one cube at a time, ensuring that the butter has completely melted into the curd before the next addition. Cover and set aside to cool for 30 minutes. Then pour the Lemon Curd into a piping bag and refrigerate until using.
  • For the Lemon Sponge: Beat butter and sugar until light and fluffy. Lightly beat the egg and pour it into the batter while simultaneously mixing. Add in the lemon zest, Greek yogurt and vanilla extract. Sift the flour into the batter and beat until just mixed through.
  • Preheat the oven to 190 °C/ 375 °F. Lightly grease the ramekins with butter and dust with caster sugar. Then divide the batter between the two ramekins until half full, reserving a little. Snip the piping bag, insert the tip into the centre of the batter and pipe in the Lemon curd until two-thirds full. Spoon the remaining batter into the ramekins and place them on a baking sheet.
  • Bake for 15-20 minutes (I baked these lava cakes for 18 minutes). Once done, pull the ramekins out and run a sharp knife around the edges. Turn the cakes out onto plates, dust some icing sugar over them and serve immediately.