For those looking for a gooey chocolate dessert, here a sure fix that you can have on the table in less than 30 minutes, courtesy of the multi-cooker.

It goes by many aliases: Chocolate Lava Cake, Better than Sex Chocolate Cake, and others.  What they have in common is an inordinate amount of chocolate and butter held together with eggs and maybe a bit of binder. In other words, they have a cake-like exterior and an ooey-gooey center.

You could call this particular variation ‘conservative’.  It has a fair amount of firm, moist cake available to support the ooze that flows forth once cut into—rather than a total collapse swept up in a thick hot chocolate flood.

Although… describing it does sound pretty scintillating.

My point, this as a small, rich cake with warm ganache hidden within, rather than deftly draped over the exterior.  It is ‘suitable for all occasions’.

Either way, it’s a chocolate lover’s dream come true.

Molten Chocolate Cakes, Multi-Cooker

Ingredients
½ cup butter
3 eggs
1 cup semi-sweet chocolate chips
2 teaspoons vanilla
1/3 cup flour
Pinch salt
1 cup confectioners’ sugar
Accompaniments:  powdered sugar, ice cream or sweetened whipped cream

Instructions

1. Prepare 5 quart multi-cooker or larger:  pour 1 cup water into bottom of cooker.  Place a metallic trivet or steamer insert in bottom.
2. Place the butter in a medium microwaveable bowl and partially melt the butter on 60% power. Brush the ramekins with a coating of the butter.  Add the chocolate chips and continue to heat for 1-2 minutes. Stir every 20 seconds until mixture is melted and smooth.
3. Sift the powdered sugar over the chocolate and whisk to blend.
4. Add the eggs, one at a time, whisking after each addition until thoroughly incorporated. Add the vanilla.
5. Sift half of the flour plus a pinch of salt over the top of the mixture and fold in with a spatula.  Add the remainder of the flour and fold in just until blended.
6. Divide the batter evenly among the 4 ramekins and place them on the trivet or steamer basket.
7. Seal the lid and set to High Pressure for 9 minutes, with steam release knob to sealing position.
8. When done, do a Quick Release and carefully release pressure.  When float valve is down open the lid and carefully remove the hot ramekins.  Cool briefly.
9. To serve: invert the cakes and place bottom side up onto individual plates.  Serve warm with a dusting of confectioners’ sugar, ice cream, or sweetened whipped cream and any other desired garnishes.  Yield:  4 cakes.