February 4, 2020
Not all pressure cookers are created equal—just ask Prep School host Megan Mitchell. She tried a standard pressure cooker before settling on making this molten lava cake recipe in an Instant Pot. “Nine minutes gave me the perfect ooey-gooey center, but it was still set on the edges,” she says. If you have a regular pressure cooker and still want to make this date-night-worthy recipe, you can! Just increase the amount of water to two cups and cook for 6 minutes instead.
Yield: 2 cakes
Active time: 10 minutes
Total time: 30 minutes
Vegetable or canola oil spray
1 cup water
2 large eggs, room temperature
2 tablespoons heavy cream
2 tablespoons unsalted butter, melted and kept warm
1 teaspoon Thrive Market Organic Vanilla Extract
¼ cup dark cocoa powder
2 tablespoons Swerve Granular Sugar Replacement
½ teaspoon espresso powder
Pinch of sea salt
2 squares Lily’s Sweets Extra Dark Chocolate Bar, 70% Cocoa, optional
Fresh unsweetened whipped cream or Swerve Confectioners Sugar Replacement
Lightly mist two 5-ounce ramekins with coconut spray. Pour 1 cup of water into the inner pot of an electric pressure cooker. Nestle in the trivet, then place basket on top of the trivet. Combine eggs, heavy cream, butter, vanilla, cocoa powder, sweetener, espresso powder, and salt in a high-powered blender; blend for one minute, or until smooth.
Divide batter evenly between ramekins. For a slightly more decadent cake, cut two 2 ½-inch squares of the chocolate bar and tuck one into each ramekin, ensuring they’re covered by batter. If needed, use a toothpick to push the chocolate pieces down.
Carefully place ramekins into the basket. Close lid and set the valve to sealing. Cook on high pressure for 9 minutes, then quick release. Note: Be careful when removing the lid as some of the condensation can drip back into the cakes.
Serve cakes in ramekins, or invert them onto a plate. Top with whipped cream or powdered sugar, if using.
Recipe by Megan Mitchell
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