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.
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
½ cup butter
1 cup semi-sweet chocolate chips
2 teaspoons vanilla
1/3 cup flour
1 cup confectioners’ sugar
Accompaniments: powdered sugar, ice cream or sweetened whipped cream
- Prepare 5 quart multi-cooker or larger: pour 1 cup water into bottom of cooker. Place a metallic trivet or steamer insert in bottom.
- 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.
- Sift the powdered sugar over the chocolate and whisk to blend.
- Add the eggs, one at a time, whisking after each addition until thoroughly incorporated. Add the vanilla.
- 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.
- Divide the batter evenly among the 4 ramekins and place them on the trivet or steamer basket.
- Seal the lid and set to High Pressure for 9 minutes, with steam release knob to sealing position.
- 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.
- 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.