Have you ever had a dessert that made you weak in the knees? After eating it you have no words it is so good? That is how I felt after eating Instant Pot Better Than Sex Chocolate Lava Cake.
If you are looking for the most incredible dessert ever, you just found it. Instant Pot Better Than Sex Chocolate Lava Cake will blow your mind! Tender cake with a silky smooth lava center. As you dip your spoon into the cake you are welcomed by chocolate lava that is going to make your entire week.
This is probably one of my most popular recipes to date on my blog. I mean, I can see why, because who can resist the luxurious chocolate lava cake? With a few basic pantry ingredients, you can whip up this dessert in just 10 minutes. You read that right, 10 minutes is all it takes to get that fancy lava cake that will wow you and your guests.
There is nothing better than a hot cake with cold ice cream oozing with chocolate from the center. I have made many deserts in the Instant pot like Cheesecake , 7-up Instant Pot Cake Instant Pot Dump Cake, and Apple bread with salted caramel icing. but never a regular chocolate cake. There really is no way to describe how good this Instant Pot Better Than Sex Chocolate Lava Cake is, which is why I called it better than sex lava cake. Not really but I thought that would grab your attention at how good this cake really is.
More Instant Pot Desserts
Legendary Instant Pot Better Than Sex Chocolate Lava Cake
I had my first molten lava cake years ago at a restaurant, and I thought this is the craziest cake but the most delicious cake ever. I came home and began playing around in the kitchen to work at creating this recipe right here. After a few trials and errors, I finally came up with this tried and true recipe.
Can You Use Pyrex Dishes in Pressure Cooker
Yes, you can use pyrex dishes in the pressure cooker/ Instant Pot. I use the 6 oz bowls and I find that they are a perfect size and four fit perfectly in my 6 quart Instant Pot.
You can use other brands of small bowls just make sure they are oven safe, so they will hold up under pressure.
What Is Inside Instant Pot Better Than Sex Chocolate Lava Cake
You will find a lava center inside a molten lava cake or what I call chocolate lava cake. Because of the cooking process, it allows you to have a cake that offers a souffle style texture in the center. Moelleux is also what this type of cake is known for meaning soft.
Does Chocolate Lava Cake Need to be Refrigerated
If you don’t eat all your cakes right away, just allow them to cool completely, then wrap up and toss in the fridge or even freezer. Then warm them up in the microwave when ready to eat. The chocolate lava cake is best fresh out of the Instant Pot.
Best Way to Heat Up A Instant Pot Better Than Sex Chocolate Lava Cake
If you want to reheat your chocolate lava cake you can do the microwave which I mentioned above or place upside down and put in the oven for 10 minutes at 350 degrees. This will give you that silky smooth lava center that you want.
Love Lava Cake? Check out MY DEATH BY CHOCOLATE SLOW COOKER LAVA CAKE
Best Chocolate For Molten Lava Cakes
I find that semi-sweet is the perfect sweetness of chocolate for your cakes. I have attempted milk chocolate and I found it made the cakes not as rich, and it left you wanting more. The semi-sweet chocolate seems to be the best chocolate for molten lava cakes hands down.
If you love chocolate and are looking for that standout dessert to make, you need to pick up supplies and give this a go. A wonderful dessert to serve company, treat your family or end your day with a midnight snack.
Instant Pot Better Than Sex Chocolate Lava Cake
Have you ever had a mouthwatering desert? Chocolaty and delicious one that made you weak in your knees.
Ingredients
- 1 stick butter
- 3 eggs
- 1 egg yolk
- 1 cup semi-sweet chocolate chips
- 1 tbs Vanilla
- 6 tbs flour
- 1 cup powdered sugar
- for topping:
- Ice cream
- Caramel drizzle
- chocolate Magic shell ice cream topping
- 4 Pyrex 6oz bowls
Instructions
- place chocolate chips and butter in a large bowl and microwave for 2 minutes mix until well combined.
- Mix in powdered sugar until smooth.
- Add 3 eggs and egg yolk until well combined.
- Add Vanilla and flour and stir until well combined.
- Spray each Pyrex Bowl with pam cooking spray.
- Pour batter into each bowl filling to the top.
- Place your trivet in your instant pot with one cup of water.
- Place your bowls on the trivet.
- I had to fit 3 on the bottom and one on the top.
- Place your pot on MANUAL HIGH PRESSURE for 9 minutes.
- Do a quick release.
- Remove from the Instant Pot and place upside down on a plate Top with ice cream, caramel, and magic shell.
- For Peanut butter Lava Cake: Same directions as above but mix together 4 tbs peanut butter, 1 tbs butter, 2 tbs powdered sugar. Pour batter halfway in each cup and Place Peanut butter mixture in the center. Cover with more chocolate batter. Cook as directed above.
Notes
For Peanut butter Lava Cake: Same directions as above but mix together 4 tbs peanut butter, 1 tbs butter, 2 tbs powdered sugar. Pour batter half way in each cup and Place Peanut butter mixture in the center. Cover with more chocolate batter. Cook as directed above.
You can Add Icecream, Magic Shell toppings, or Caramel also 🙂
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Nutrition Information:
Yield: 4Amount Per Serving: Calories: 491Saturated Fat: 11gCholesterol: 174mgSodium: 56mgCarbohydrates: 62gFiber: 3gSugar: 46gProtein: 8g
Crystal commented
Looks delicious! My guy just got a promotion at work, so I’m going to make these for him tonight, to celebrate 🙂
Adventures of a Nurse commented
Congrats! Great reason to celebrate
Crystal commented
Thanks! They were delicious! My kids always ask for the ones at Dominos, and they both raved about these. Said they were soooo much better (duh!) and easy! I’m going to teach the kids how to make these.
thanks for the great recipe!
MJ commented
I tried making this exactly as written. It tasted good but no lava! Someone brought up that maybe it’s supposed to be 6 TEASPOONS of flour instead of 6 Tablespoons! Can you clarify please?
Kim commented
Same thing happened to me tonight
Hilda commented
I want to make these to take to somebody’s place for dessert, but I’m wondering if I make them at home will they still have the melting lava centre when I serve them several hours later?
Laura commented
I can’t speak to this recipe specifically, but I made it before dinner and served it immediately after dinner and it continued cooking on the counter and the lava had baked into a solid cake by the time we ate it.
Anne commented
I want very much to make this but I live alone. Can these be stored and reheated later? While I’m sure I could eat them all at one sitting, I don’t think that would be wise.
Tammy commented
Wrap, refrigerate and cook later…bring to room temp first.
jtl commented
hi, how many gramsjtl is the ” 1 stick of butter”?
Chelsea commented
A stick of butter is 113 grams. Curious if we should cover this when cooking?
Adventures of a Nurse commented
no need to cover
Tracy commented
I made these without covering and water condensation from the lid dripped in. Three tasted fine but one was too soggy to eat. Did I do something wrong? My husband and daughter loved them though!
DEBRA ROOMBOS commented
so the butter question? 4 tablespoons = half stick does this recipe call for 1/2 stick 4 tablespoons?
Adventures of a Nurse commented
yes full stick 🙂
Meagan commented
So just to be clear – that’s TWO half-sticks, or 8 oz butter total, correct>
Heather commented
This question wasn’t answered clearly, so we made it with a full 8 oz stick of butter and they are a total disaster. 4 oz is only a half stick; is that the right quantity even though it says full stick?
Brooke commented
A stick of butter is 4 ounces. 8 tablespoons, but 4 ounces.
Heather McCarthy commented
What do you mean, you put one bowl on top? One stacked on top of the other bowls? I just got my IP today so I have a lot to learn.
Adventures of a Nurse commented
yes balance one bowl on tp of the others 🙂 unless you can fit them all on the bottom
Aj commented
Would it be different time w ramekins?
Cynthia commented
Looks great! I’ve got a larger family, could I double the recipe and stack using a second trivet between the layers? Thanks
Zink Zoodles commented
There should be a slider that multiplies ingredients right above the serving number. 😀
Marjorie commented
I used 4 heart shaped ramekins in my 8 quart IP, manual 9 minutes and quick pressure release. I removed them immediate, but there was no liquid inside 🙁 . Still tasted great, warm cake with vanilla ice cream.
Adventures of a Nurse commented
O you know maybe it should be different times for the 8qt not sure.
Denise commented
Does anyone know the time for 8 Pot
Heather commented
I do 7-8 minutes in my 8 quart with 5 ramikens. The size of the dish and the size of the pot does matter. Just experiment a few times.
Renee commented
All purpose or self rising flour?
Adventures of a Nurse commented
I have regular plain label brand all purpose flour in my house
Asma commented
Can you post a picture of how you stack them inside your instapot pls? Thx u!
Adventures of a Nurse commented
Yes but I can tomorrow 🙂 I put three on a trivet and balanced on top of those three.
Rachelle commented
I can’t wait to try these! Would the cooking time change if I halved the recipe to just make 2 cakes? Thank you!
Adventures of a Nurse commented
Nope same time 🙂 goodluck
Nancy Kay commented
Can any steps be done ahead of time? I don’t want to be cooking dessert while we and our guests are still eating dinner! Thanks!
Adventures of a Nurse commented
Sure get the batter ready then cook when you are ready 🙂
Pat B commented
This looks like a fantastic recipe & I can’t wait to try it in the IP. Need a clarification. Should that be a teaspoon of vanilla or does it really call for a tablespoon? Thanks!
Adventures of a Nurse commented
I used a tablespoon
Laura commented
How do you think this will turn out by using gluten free flour?
Adventures of a Nurse commented
Yes people have used gluten free flour 🙂
Kristina commented
Thank you for the recipe! I have not used my IP that much. Do you use a foil sling to remove the bowls? Is the sling under the trivet? I am scared about pulling these out successfully. Thank you.
Adventures of a Nurse commented
I did not but it is a good idea.
Darla Giambattista commented
Newbie question: 9 minutes after the IP reaches pressure and starts its own countdown or 9 minutes total? I guess I’ll find out on my own since I’m writing this after it’s in there. Still curious.
Emily commented
This sounds yummy!! Did you cover them with foil ?
Adventures of a Nurse commented
no
mg commented
If a ramekin says it is oven proof up to 450 degrees would they be ok in the pressure cooker?
Zoe commented
Can this be made with less sugar? 1/4 cup of powdered sugar for each cake is a lot of sugar! We all ended up with painful stomach aches after eating it (tried the leftovers the next day too) and found out too much sugar can be a cause.
Sheila Waterman commented
I used 1/2 cup of organic coconut sugar in place of the powered sugar, and it was plenty sweet… I probably could have reduce it down to 1/4 cup. Also, I made it gluten free by using coconut flour. My guests and family loved it!
Erin commented
How much coconut did you use? I know it’s not usually 1-1.
Debbie Jasper commented
This sounds so great! Could you use 6 small ramekins? If so, how many minutes would you do the smaller ones?
Could you make the batter and keep in the fridge to use later?
Kathy Jay commented
Oh my golly gosh! What a winner! This was my first recipe in my pressure pot – thank you for sharing your recipe <3 . I found it a little on the sweet side even though I used dark chocolate. If I reduce the amount of sugar do you think will it affect anything except the sweetness (e.g. the cake set, the yummy gooey-ness)? But still a winner!
Adventures of a Nurse commented
Should be fine 🙂
Kristine commented
My instant pot petered out at the last minute so I put these in the oven at 450 for 15 minutes. They came out great but slightly in the dry side, 13-14 min would have been perfect. Delicious. Thanks for the recipe!
Shanda commented
Can you reheat these or does the lava harden when it cools?
Bobbi Erickson commented
Out of curiosity, could I use silicone muffin size cups? Would that change the time to cook?
Adventures of a Nurse commented
I would do less time maybe 6 minutes try?
Marta commented
Hi Bobbi, have you tried it with the silicone moulds?
Pls let me know if you found out how long they need to cook. 🙂
Melissa commented
My husband loves these. I’m going to surprise him tonight! A few of us other bloggers just started doing an instant pot link party every other Wednesday. Two of us are also nurses! We would love for you to share some of your recipes at the party this week!
Mary m young commented
What I do with the silicone cups is balance each one in a small canning ring to keep them at attention. If you have
a tall rack maybe you could use that as a second layer.
Lindy Spencer commented
I’d love to try this; have a question before I do: Is the lava part cooked and still liquidy, or is it undercooked cake mix? I tried a version of a pineapple upside down cake and was less than pleased with the recipe, and would love to have this dessert turn out well!! Help, please!
Donett Cottrell commented
love this an all of your recipes.
Patti R commented
Yummy is one great word for the recipe.
Pam Pillers commented
Oh yum! Can’t wait to make this!
Jeanne commented
This turned out so good! Now I’m looking forward to making the peanut butter!
eunice commented
Tasted great but came out barely moist in the center. Might need to play with cooking time.
Lynn commented
I made these tonight for my two boys (2 left living at home). It was easy to make/follow the instructions and with regular at home ingrédients. It came out well from the bowl and turned out like it was meant (cooked / harder outside and totally goey Inside). The boys loved it. They did find it a bit too sweet for their taste buds as they are not that much into sweets (more salty kind of kids). Therefore, I will be making it again, but with less sugar. I am even thinking of bringing my IP at school and make the less sugar version for my fellow colleagues for mother’s day.
Thank you for a quick and yummy dessert.
Kathy commented
These were great. I don’t understand some reviews saying it was too sweet. But then I guess sugar is my favorite food group 🙂
After I sprayed the ramekins I sprinkled granulated sugar inside., then turned them upside down to shake out excess (like flouring a cake pan). I didn’t really taste it, but they did plop out of the ramekins easy.
Now for the bad news part of this recipe……….. it’s way too easy to make…… way too fast to cook because of the fabulous instant pot…….. which makes this recipe very dangerous. I will want to be making them several times a week which isn’t so good since I am trying to lose weight 🙂 Thanks for a awesome recipe!
Cheryl Harrison commented
Made this for Mom today. She said TWO THUMBS UP!!!
Tracie commented
Mine turned out way too gooey… the cake was barely cooked about 1/4 inch in. The cakes collapsed before we cut into them. I’m thinking I should add a couple more minutes to cook? Would being at a higher altitude make that happen? Not sure why they didn’t cook enough… Any ideas?
Adventures of a Nurse commented
hum not sure do you have the 6qt?
Donna commented
Yes, the higher the altitude the less pressure in the pot so you should cook them longer. Google High Altitude Instant Pot adjustments and you’ll find the adjustment for your altitude (basically increase cook time by 5% for every 1000 feet above 2000 feet above sea level. I have a home at 7000 feet, so I would adjust the cook time for this recipe by 25% (7000-2000 = 5000/1000 = 5 x 5% = 25%) or cook for approx. 11 minutes instead of 9. I’m looking forward to trying this the next time we’re up at our summer home.
Terry Duntley commented
These are fantastic!! Ours came out runny, too, so I tried cooking them up to 11 minutes with the same results. I’m guessing it was because I used 1/2 semi sweet chocolate chips and 1/2 dark chocolate melting wafers (for dipping strawberries). The melting wafers melt very easily, so as long as the cake is warm they are liquidy. It certainly didn’t affect the taste, though, as they are very addicting! Thank you, thank you for the recipe!
Sandy Kaye commented
Could this be made in a round pan? I don’t have the small remekins. I have the 6qt, would the time change if I could use a pan?Thanks!
Adventures of a Nurse commented
It would not come out the same.
Angela commented
So I just made this and it was terrific! The only tragedy is that I attempted to do five cups because I had extra because I made two with peanut butter, but one of the little cups shifted during cooking and it fell into the other cup, so I lost two 🙁 This was actually fine because we were only three people, but any idea how I can prevent this from happening next time?
Anne commented
2 separate “cookings?”
Tom W. commented
I made this and it was amazing! (Girlfriend and kids agreed)
It wasn’t better than sex but it came in a very, very close second. (Girlfriend disagrees but what does she know.)
Samantha commented
Just opened my Instant Pot last night. This was my second recipe and it was easy and delicious!! Turned out perfect! Thank you 🙂
Anna commented
Are these best made and served warm or can I make them ahead for company? Thanks!
Debbie commented
Are you at a high altitude? I’m at over 5k so wanted to know if you weren’t so I could make time adjustments.
Adventures of a Nurse commented
I live in central NY
RLM commented
Delicious! I used 4 oz silicone cups from IKEA – 6 minutes cooked them perfectly. This is so simple to make.
Phyllis commented
Clarify three eggs , one egg yolk don’t understand , I just order the instant pot last nite, but I have the one from Walmart I love it, not the teflon pot.love every one help.
Malu commented
Just what it says, 3 eggs (whole) plus one yolk (toss or save the extra egg white for another use)
Kristen commented
I made this tonight. Sprayed the cups with PAM like instructions said to do. But, the cake still stuck to the cup and ripped, causing a lot of the lava to spilled out. Any idea what happened? They still tasted good.
Sandi commented
What kind of bowls are you using?
Kim commented
This was decadent!! Making again tonight for a family member that missed out, and three others are not complaining:) Only wish it made more!
Beth commented
I made this recipe tonight for the first time. It was amazing, everything was perfect, YUM!
Barb commented
OMG, truly wonderful. Made the first batch exactly as directed. Wonderful but I wanted one a bit smaller. So, second try, only had the dark chocolate cherry filled chips, and made 1/2 recipe, 1/4 c regular sugar. These filled 4 -40z jelly jars, cooked for 8 min. Topped with raspberries. Amazing and not quite as many calories!!! Next time will probably use original recipe and 8 -4oz jars, whooohooo, win/win.
Melissa commented
FABULOUS!!!
Danielle commented
Yum! Thank you for sharing!
Just curious, would the gooey center contain any raw egg?
Pat L commented
I just made these, carefully cutting in half to make two, and kept same cooking times as you’ve mentioned. Unfortunately they didn’t come out in one piece but half stuck in dish – lots of lava though, and they do look yummy. Should I increase cooking time, or maybe let cool a bit first before removing?
Adventures of a Nurse commented
I sprayed my dishes with pam first
sharlie commented
1 tablespoon of vanilla??? do you mean 1 teaspoon??? 1 tablespoon sounds like a LOT of vanilla? just wanted to make sure i’m main this correct.
Adventures of a Nurse commented
Yes sorry I will fix that
Tonya Barnes commented
In an earlier comment someone asked the same question and you said you put in 1 Tablespoon. In this comment you say 1 teaspoon. 🙂 Which is it?
Gina commented
what did you use for the flour? is that an error also?
Adventures of a Nurse commented
Just all purpose flour
Crystal commented
I did adjust a few things… we Don’t like super sweet things in my house… so I cut the sugar back to 1/2 cup… also subbed coconut oil for butter… turned out AMAZING!! it’s a keeper <3 <3 <3
Jessica commented
I made these tonight but only put two in the pot (saved 2 for later). They weren’t cooked after nine minutes and qpr. Pressure was set on more/high (I have the duo plus). Did I miss something?
Julie commented
Jessica, I’m curious…are you close to sea level or at a higher altitude? I live at the beach and am just above sea level. I followed the recipe exactly and made 4 cakes. After 9 minutes, the tops of the cakes did not look like they were done at all…like they were still liquid or had water on top of them. I cooked for 2 additional minutes. They looked more done, so I took them out and served them. They were good but no lava. I’m sure that was partly due to the 2 extra minutes of cooking time, but I was afraid they were not done after 9 minutes.
Danielle D commented
Isn’t gooey in the middle….looks undone..but we ate it and its still yummy.
Angela commented
I made them last night but they weren’t cooked, I added more time and it had a jello like texture. I’m not sure what I did wrong but I want to try again tonight. I have the duo plus 6 at
Sara commented
I have may these a few times and every time they are AMAZING!!! If you haven’t tried the chocolate peanut butter version, you are missing out!!!
Amy commented
Really tasty and easy! Has anyone tried this recipe using the silicone egg bite molds? I wonder if the middle would be cooked through since they’re so small?
Krystal commented
I followed the recipe but mine turned out runny with a pudding like consistency. There was no firmness to it. What did I do wrong??
Nikki commented
I would like to use the recipe but put everything in 2 10oz ramekins. How long would you suggest?
Sara commented
I made these last night and while they were tasty, there was no lava center, just dense cake. Were they perhaps cooked too long? I really want them to work next time!
Evelyn Stark commented
Same thing happened to me and I made them a second time to make sure I did everything the way the video and recipe said. I also would like to know what I’m doing wrong.
[email protected]
elsalgal commented
It came out almost pure liquid. What did I do wrong?
Jerry commented
I just made this recipe and it was amazing!! I followed the recipe and put 2 bowls in at a time for 9 min. They came out great, not as much lava as the picture but was still gooey on the inside and the kids loved them.
Sukaneya commented
If I wanted to make more than 4 lava cakes, would I need to increase the cook time?…that’s IF I can fit 4 ramekins in my 6 quart…
Adventures of a Nurse commented
same cooking time it will just take longer to come to pressure 🙂
Judy commented
Is the flour in the lava cake recipe plain at self rising. Ready to try them. They look amazing
Ashley M commented
Instead of using individual Pyrex bowls can I make one big cake in a springform pan?
Adventures of a Nurse commented
You can but it would not be lava 🙁
Lisa commented
I made two batches of these. The first batch was yummy but no lava in the center. The second batch came out perfectly gooey and fudgy in the middle! The only 2 things I can think of that might have been different: either I used large eggs in the gooey batch (as opposed to Costco xlg eggs) or, after the quick release I removed the lid faster on the second batch not allowing the center to cook all the way through. Give them a try- they are amazing! Side note- I bought the wrong sized ramekins 8 oz instead of 6. I could only cook 2 at a time, but still worked!
Lisa commented
If I want to cook this recipe in the silicone egg bite molds, would I just reduce the cooking time?
Adventures of a Nurse commented
I would personally try out 6 minutes and see how it goes let us know.
Jane commented
I tried making lava cake tonight. Came out very runny. Any ideas what went wrong?
Adventures of a Nurse commented
not sure sorry 🙁
Katrina commented
I have an 8qt would you stay with the 9mins cook time?
First time they didnt turn out the outside was chewy like rather then cake like so wanted to check as we wanted to try them again
Amanda commented
I made this dairy free without too much hope because I’ve found it hard to replicate lots of desserts without dairy. I used Smart Balance butter and dairy free semi-sweet choco chips. OMG they were PERFECT. I am so excited to have a yummy dessert to make for my dairy free husband. Thank you so much!!
We did use and combo of 7oz and 8oz dishes, which was all I had. I cooked for 8 minutes and the 7 inch were lava-y but not the 8inch. Still so great though!
Chris Beckett commented
what do we do if we don’t have a trivet and an instant pot? How about directions for an oven? Temp and time? Thanks
Adventures of a Nurse commented
You can just set them on the bottom of the pot 🙂
Gina commented
Please spell out teaspoon or Tablespoon, comments you say sorry its wrong, which is correct, it is not fixed yet. They taste like rubber.
Katie commented
Is it TBS OR TSP for the vanilla and flour? You said in the comments you’d fix the recipe but you didn’t and I just read the comments after preparing the batter. Hope it turns out okay. But fix the recipe if it is incorrect please.
Adventures of a Nurse commented
the recipe looks correct to me it is tbs 😉 thanks
Sarah commented
I have 4″ springform pans, would the cook time be the same for them? These would be perfect for Valentine’s Day!
Hannah commented
Delicious! Only thing I would change in future is either cutting the sugar down to half cup or using dark chocolate since it was too sweet for me. Was apprehensive using 8qt instant pot after seeing some of the comments here so I did a test run with only one cake and it turned out perfect. I read up on how to modify based on size of pot and for 8qt you just increase water in pot to 1.5 cups. Quantity does not affect cook time, only size. I used 8oz Pyrex type bowls but only filled it to about a little over half to duplicate the 4oz cake size in this recipe. I also let it sit out to cool for 5 mins to let it set a bit before inverting it upside down on a plate and it slid out easily with a few taps on the bowl. Cake held it’s form and had a gooey lava center!
Lesa commented
My friend made this, it is just as good as the restaurants I’ve had it at.
I don’t have an instant pot, do you have any suggestions to make this a in slow cooker or oven please?
Adventures of a Nurse commented
Thanks so much! Try 425 for 13 minutes.
Denise commented
If I make just two and cut the recipe in half does the cook time change?
Adventures of a Nurse commented
same time 🙂
robin brady commented
I made these tonight for Valentine’s Day for my family and they were PERFECT!!!! I am SOOOO stinkin’ excited! I used 4 7oz ramekins (because that’s what I already owned) and had to balance them a bit precariously in my pot…but it worked. They came out perfect. At first I thought they weren’t done. They didn’t look very good (thank goodness we flip them upside down because the bottoms looked great, the tops…well my son said they looked like our individual meatloaves look!) SO, if you think they aren’t done, don’t look done…they may be perfect. Mine were cooked yet in the center it was perfect gooey molten lava! THANK YOU for sharing this recipe! I followed it exactly!
Adventures of a Nurse commented
YAY sooo happy you liked it 🙂
Sharon commented
I only had ball jars first time I made these and they were amazing. Broke open when I dropped them out so bought ramekins but 4 oz size. I assume I should shorten the time. Any idea how long for 4 oz ramekins?
Christi commented
Followed directions exactly and was perfect…hot and gooey inside, fluffy, moist cake on the outside!
Teresa commented
This was so good, came out perfect. Definitely fills your chocolate craving for a while. Thank you for the recipe!
Marcel commented
Do I use 6 teaspoons of flour or 6 tablespoons of flour?
Michelle commented
1 stick isn’t a quantitative measure. How many tbsp or cups, please?
SusanLouise commented
In the US one stick equals a quarter pound. You get 4 sticks in 1 pound of butter. And I do believe that tsp/TSP = teaspoon and tbs/TBS = tablespoon. No matter if you use upper or lower case while writing. Hope that helps.
Steph commented
I followed directions to a t but ended up with delicious chocolate soup. Any idea what I did wrong? I used 6oz ceramic ramikens
SusanLouise commented
In the US one stick equals a quarter pound. You get 4 sticks in 1 pound of butter. And I do believe that tsp/TSP = teaspoon and tbs/TBS = tablespoon. No matter if you use upper or lower case while writing. Hope that helps.
Pegi commented
My Hubby doesnt like chocolate but he lime the white chocolate . Can this be made with the white chocolate chips.?
Raj commented
I followed the recipe exactly but when I turned then upside down on the plate they just poured out and didn’t hold form.
Sue Voltz commented
Can you make these in the silicone egg bites molds?
Penny commented
Last year someone made a comment that they wondered if you made a mistake with 1 tablespoon of vanilla. You replied that it should be 1 teaspoon, and you’d fix the recipe. I just checked it and it still shows 1 tablespoon, so which is correct?
Shari commented
Hi— I’m wondering if this can be done in instapot without Pyrex dishes?
Karina Brender commented
Hi! I tried the recipe of the better than sex chocolate lava cake and although it came out super nice there was no lava…what changes would you have me done ? I put 4 ramekin on the same level on the trivet (there was some mixture left for a 5th one but I did not had a 5th ramekin
Please let me know
Whitney commented
These little cakes are just magical! I did mine in the silicone egg bite mold. 6 min on manual. Most of them busted open as I was taking them out so next time I will let them cool for a few minutes before trying to remove. You could also try 7 min but I thought the ratio of cake to lava was perfect at 6. Great recipe!
Bhavya commented
I have 4oz ramekins that I want to use. Do you think I need to reduce the cooking time so the lava doesn’t dry up?
Thanks!
Diane Janson commented
I made the recipe exactly as written and it came out perfectly. Could not eat all at once so I experimented with saving them. One I left out to cool on the counter (when it was totally cooled I put it in the fridge) and the other I put right in the fridge to cool. I reheated each for 35 seconds in the microwave. The one cooled directly in the fridge was eaten the next day and was nice and gooey inside. The one cooled on the counter was eaten two days after being made and was less gooey – not exactly cakey but not as runny – but still delicious! Don’t know if how I cooled them made the difference or if the time between cooking and eating was a factor. Guess I’ll just have to make some more! ?
Alice commented
I made these yesterday and followed exactly. They looked great but when I turned them onto the plates they just fell apart. Taste delicious but just ran flattened to a mess. Do I need to cook longer or do I need to cook in the ramekins for a while? Ideas?
Lisa commented
Exact same problem here. Altitude here is 5400 ft, I used 4, 4oz ramekin and followed mixing and cooking instructions. Tasted great, but gooey flat mess. Increase the time by a minute perhaps???
Sabra commented
Pretty good!
I did 1 TBS of vanilla, and 6 TBS of flour. I did 3/4 cup powdered sugar, but will probably do the full 1 C next time. After cook, I let cakes rest for about 3-5 minutes before turning them over into my dish. They came out perfectly…just be patient and carefully and slowly lift up. Inside was lava, outside was firm. I used four 4 oz ramikens.
I hope this helps answer a few questions I’ve seen posted. Oh, and my elevation is 4500’, so I made no alterations in cook time.
Tresa commented
Delicious! Turned out perfectly. It was quite rich and I should have only eaten half, but……
Steph commented
I made 1/2 a recipe and cooked in two bowls for nine minutes and they were not done at all. I have a 3 qt IP….suggestions?
Rene commented
Is this all purpose or self rising flour?
Hayley commented
I just bought a 4 cup pyrex bowl. Do you think it would work? Would you adjust the time? Thank you! I’m excited to try this recipe!
JoElle commented
Made these tonight, followed recipe exactly. Did 9 minutes. Hardest part was removing the hot custard cups from the IP. Luckily I have silicone coated tongs!
Catherine commented
Can you freEze these? My husband doesn’t like chocolate and I probably shouldn’t eat them all to myself 😉
Cathy commented
Did you use teaspoons or tablespoons for vanilla and flour. Your abbreviations are confusing to me as I grew up with tsp. And Tbsp. ? Thanks
Allyson commented
Anyway to sub unsweetened cocoa instead of semi-sweet chocolate? Just curious as I always have that but rarely chips.
Nita commented
Can this be made in jars?
Deb Knott commented
I made these in 8oz ball jars with great results. I increased cooking to 11 mins and they were delicious
Wendy commented
These are delicious and turned out perfectly, moist in the center! I’m usually that person who somehow manages to mess up the simplest recipe. I used the exact ingredients (including 1 stick of butter, meaning 1/2 cup or 8 T.). I used Pam with flour and the cakes came out easily.
Stacy Normandy commented
It said there was a recipe to make this in a Crock-Pot but I couldn’t find it.Anybody k for what it is?
Adventures of a Nurse commented
There is I have the crockpot version on my site https://www.adventuresofanurse.com/2019/02/04/death-by-chocolate-slow-cooker-lava-cake/
Mike commented
Hi made these lava cakes three times now and I use 6 oz ramakins can only get 3 bowls not 4 but they r rich nd delicious
Patti commented
Absolutely fabulous recipe!
Can these be prepared ahead of time, and cooked later in the day? Should they be at room temp before putting in IP? Thanks for your help!
mick commented
hi made twice with 6oz ramakins can only fill 3 am I missing something they are good and very liquid inside
Renee commented
Just to clarify. 6 Tablespoons of flour. Ot 6 teaspoons. Reading through the comments and I am still not sure. Thank you.
Joanne K commented
Omg I can’t stop thinking about these! I made them a week ago for my family. My daughter couldn’t believe I made them from scratch. The taste is absolutely amazing! Very rich and smooth! Can’t wait to make them again! Reading through the comments, I’m glad to see I can refrigerate the batter to make them later. Do I need to adjust the time if I decide to cook one at a time?
Nancy Hammel commented
I want to make mini lava cakes in my silicone egg bite less on. How long should I cook?!!
Ann commented
Oh. My. Gosh. Killer recipe. This tender cake is outstanding! I’m craving it so bad right now. I believe the taste is just phenomenal. I’m planning to make this for our friend’s gathering next week. Gonna follow your recipe precisely. Hope I won’t fail miserably. I’d like the cake to wow our friends.
Thank you a lot for sharing this fab idea and all of your useful recommendations. The info you provide is remarkable. You’ve ALREADY answered all of my questions. I will definitely be back for more of the recipes. I’ve just bookmarked your blog. I’m so happy to have come across it. Keep up the good work!
Best wishes,
Ann
Teri Thompson commented
I wanted to make the lava cake for my girls for the holidays but there doesnt seem to be a recipe. Isee a video but no ingredients and amounts are listed. Can you help with this?
Reverend Mike Hamilton commented
food looks good, Insta Pot is a piece of junk though I would tell people to buy one. The one I had arrived broken and the company wont answerer my request for help fixing it, I used it once.
Jill Stevens commented
I followed the recipe exactly EXCEPT it says one tablespoon of vanilla extract when I think she meant teaspoon, and I was out of vanilla extract so substituted orange extract, and the lava turned out perfectly, just like in pictures. Not sure what happened for you. And I did use 6 tablespoons of all purpose flour.
Danny commented
Agreed, I followed exactly and did have vanilla extract and used a tablespoon for that, they came out perfect
Zainab Walji commented
Looks amazing! Quick question… I have a 3 quart instant pot. Would the cooking time be different? Thank you! Cannot wait to try making this!
Chris Wilkes commented
I used 3 Pioneer Woman ramekins from Walmart. They are 9 oz. I followed the recipe, 1/2 cup of butter, 6 Tablespoons of flour, 1 Tablespoon of vanilla. I only used 3/4 cup of sugar. They came out perfect. Be sure to lift your IP lid straight up so condensation doesn’t drip on your cakes. Thank you for the recipe. Hubby said it was better than Carnival cruiseline’s warm melting chocolate cake.
Michelle commented
Absolutely perfect! Ooey and gooey…a total hit. I followed your directions exactly, and it was a complete success!
Kim commented
I tried the recipe with the silicone egg bite mold, for 6 minutes and QR, they were not cooked at all. I even let them stand for a good 6 to 8 min before flipping the mold. What a disaster 🙂 next time i will try 9 min like the original recipe.