Chocolate Nutella Lava Cakes
Molten chocolate lava cakes made in the pressure cooker, enriched with Nutella and dusted with confectioners' sugar, served with fresh berries.
⏱️ Prep: 10 min🍳 Cook: 12 min
Ingredients
| — | cooking spray | |
| 1 1/2 cups | 360 ml | water |
| 16 ounces | 455 g | dark or semi-sweet chocolate, broken into pieces |
| 1 cup | 240 ml | butter |
| 1 cup | 240 ml | granulated sugar |
| 6 | eggs | |
| 1/2 cup | 120 ml | Nutella chocolate hazelnut spread |
| 1/2 cup | 120 ml | all-purpose flour |
| 2 teaspoons | 10 ml | vanilla extract |
| — | confectioners' sugar | |
| — | blueberries | |
| — | strawberries |
Instructions
- Spray 8 ramekins with cooking spray. Pour water into the inner steel pot of the pressure cooker and place the trivet in the pot.
- Melt the chocolate and butter together in the top of a double boiler (or in a microwave-safe bowl in 10-second intervals in the microwave), stirring often, until completely melted and blended, 3 to 5 minutes.
- Whisk the sugar, eggs, Nutella, flour, and vanilla extract together in a bowl until smooth. Add the chocolate to the egg mixture and whisk until the batter is smooth.
- Divide the batter among the prepared ramekins. Place the ramekins onto the trivet in the pressure cooker.
- Lock the pressure cooker lid in place and set the steam vent handle to Sealing. Select Cake and cook on High Pressure for 9 minutes. Turn the steam vent handle to Venting to quick-release the pressure.
- Carefully invert the ramekins onto plates to release the cakes. Dust with confectioners' sugar and top with blueberries and strawberries.
Mealthy Tip: Try different spreads besides Nutella, like peanut butter, cashew butter, or almond butter. Or try whole nuts, like cashews or almonds in the batter. Serve with ice cream or coconut ice cream for extra delicious-ness.