We got a bunch of freezing rain overnight, so the Kidlet had a "snow day" on Monday. That meant that we needed to keep her occupied for the day. She read some books and played some video games but, in the afternoon, I suggested that we do some baking. She looked through her cookbooks, but didn't really find anything that grabbed her fancy in those, so we decided to crack open the ebook bundle I'd picked up a while back. There was an InstantPot dessert book in there, and she really liked the look of these lava cakes.
These cakes were tasty and pretty easy to make. The recipe wasn't written to be specifically child-friendly but the fact that they're cooked in the InstantPot means that they're relatively easy for kids to do themselves. The only tricky part is getting the cakes out of the cooker when they're done. That definitely requires adult assistance. Oh, and separating the eggs can be a bit tricky for little hands. But other than that, it's reasonably approachable for the kiddos.
These are some of the richest, chocolatiest cakes I've ever tasted. They're richer and denser than a lot of the flourless chocolate cakes that I've had! The recipe is supposed to make five cakes, but I ended up doing mine in four custard cups. I honestly think the ideal serving size would've been about half that though. You have been warned!
1 I whipped ~250mL of heavy (35%) cream with 1 Tbsp. of icing sugar and a splash of vanilla. Back
These cakes were tasty and pretty easy to make. The recipe wasn't written to be specifically child-friendly but the fact that they're cooked in the InstantPot means that they're relatively easy for kids to do themselves. The only tricky part is getting the cakes out of the cooker when they're done. That definitely requires adult assistance. Oh, and separating the eggs can be a bit tricky for little hands. But other than that, it's reasonably approachable for the kiddos.
These are some of the richest, chocolatiest cakes I've ever tasted. They're richer and denser than a lot of the flourless chocolate cakes that I've had! The recipe is supposed to make five cakes, but I ended up doing mine in four custard cups. I honestly think the ideal serving size would've been about half that though. You have been warned!
Chocolate Lava Cakes
Slightly adapted from The Instant Pot Desserts Cookbook
Ingredients
- 1/2 c. unsalted butter
- 170g dark chocolate, chopped
- 2/3 c. sugar
- 2 large eggs
- 2 large egg yolks
- 2 tsp. vanilla extract
- 3 Tbsp. Dutched cocoa
- 3 Tbsp. all-purpose flour
- 1/8 tsp. coarse sea salt, ground
- whipped cream1, for serving
- fresh strawberries or raspberries, for serving
Directions
- Grease your (five 120mL) ramekins or (four) custard cups and then dust them with a bit of sugar.
- Combine butter and chocolte in a heatproof bowl and place over a pot of simmering water. Heat gently until chocolate and butter are both completely melted and smooth. (This can also be done in the microwave.)
- Whisk in sugar.
- Beat in eggs, one at a time.
- Beat in egg yolks.
- Mix in the vanilla.
- Sift in the cocoa powder, flour, and salt all at once.
- Stir to combine.
- Divide batter evenly among prepared ramekins, cups.
- Pour ~500mL of water into the InstantPot and insert the steaming rack.
- Cover the cakes (with silicone lids or tinfoil) and place them on the rack. You may need to stack them to fit them all, that's okay!
- Seal the lid of the cooker and pressure cook on high for 10 minutes.
- Allow a 5-minute natural pressure release, then release the rest of the pressure manually.
- Remove the cakes from the cooker, uncover, and allow to cool for 5 minutes.
- If desired, turn the cakes out onto plates by crefully running a knife around the edge and then placing a plate over the ramekin/cup. Flip the assembly over and carefully lift of the ramekin/cup. The cake should release onto the plate.
- Garnish with icing sugar, whipped cream, shaved chocolate, and/or fresh berries and serve.
1 I whipped ~250mL of heavy (35%) cream with 1 Tbsp. of icing sugar and a splash of vanilla. Back
Comments
Post a Comment