4ouncesbittersweet chocolate chunks(62% or higher)
1cuppowdered sugar(plus more for dusting)
2largeeggs(room temperature)
2largeegg yolks(room temperature)
1teaspoonpure vanilla extract
½cupall-purpose flour
⅛teaspoonsea salt
Instructions
Generously butter the inside of (4) 6-ounce ramekins. Set aside.
Add the butter and chocolate to a large, microwave safe bowl. Heat for 30 seconds. Remove and stir to combine. Place back in the microwave and heat for an additional 30 seconds. Stir until all chocolate is melted and smooth. Heat in additional 15 second increments if needed, but do not over heat!
Whisk in the powdered sugar until well combined.
Add the eggs, egg yolks, and vanilla. Mix well to combine.
Add the flour and pinch of salt and stir just until combined. Do not over mix the batter!!
Divide the batter evenly between the prepared ramekins.
Place a trivet at the bottom of the Instant Pot liner and add 1 cup of water. Carefully stack the ramekins on top of the trivet.
Secure the lid and turn the knob to the “Sealing” position. Press the “Manual or Pressure Cook” button. Adjust the time to 7 minutes using the + and – buttons.
When the pot beeps carefully turn the knob to release the pressure. Remove the lid.
Very carefully remove the ramekins and place on a wire cooling rack. Cool just until you can handle them. Run a thin knife around the edges to loosen the cakes.
Place a dessert plate on top of each ramekin and flip it over. Dust with powdered sugar and serve with fresh fruit or ice cream.
Notes
I used dark, bittersweet chocolate for intense chocolate flavor. For sweeter cakes substitute semi-sweet chocolate or a combination of the two.
If the cake sticks simply hit the bottom with the palm of your hand a few times to knock it loose.
Because we are stacking the ramekins you need to use a low trivet so you have enough room left to secure the lid.
Cooking time does not include the time it takes for the pressure cooker to come up to pressure. The time needed varies but is about 15 minutes.