Mexican Chocolate Lava Cake: A Decadent Pressure Cooker Dessert
Indulge in the rich, molten delight of Mexican Chocolate Lava Cakes, crafted effortlessly in your express pressure cooker. This recipe blends the deep flavors of bittersweet chocolate with a hint of cinnamon and a subtle kick of cayenne, creating a dessert that’s both luxurious and exciting. Perfect for a special occasion or a cozy night in, these individual cakes are quick to prepare and guaranteed to impress. Below is everything you need to create this irresistible treat.
Mexican Chocolate Lava Cake: A Decadent Pressure Cooker Dessert
4
servings20
minutes30
minutes153
kcalIngredients
1 cup bittersweet chocolate, chopped
½ cup unsalted butter (1 stick)
½ teaspoon instant coffee powder (optional, but recommended)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon Kosher salt
⅛ teaspoon cayenne pepper
½ cup white granulated sugar
3 tablespoons all-purpose flour
1 tablespoon cocoa powder (not Dutch-processed)
3 large eggs
Powdered sugar to finish
Directions
- In a microwave-safe bowl, combine the chopped bittersweet chocolate and butter. Microwave in 30-second increments, stirring between each, until completely melted and smooth.
- Stir in the instant coffee powder, if using, until dissolved. Add the vanilla extract, ground cinnamon, Kosher salt, and cayenne pepper to the melted chocolate mixture, stirring until the dry ingredients are fully incorporated.
- In a separate large bowl, whisk together the sugar, flour, and cocoa powder until uniform in color. Add the eggs and whisk until no dry pockets remain.
- Pour the melted chocolate mixture into the egg mixture and stir with a spatula until fully combined.
- Spray four 6-ounce oven-proof ramekins with cooking oil. Divide the chocolate batter evenly among the ramekins, filling each to about ¾ capacity to avoid overfilling.
- Place the wire rack inside the express pressure cooker pot and pour 1 ½ cups of water into the pot. Arrange the ramekins on the wire rack. If they don’t all fit in a single layer, carefully stack them in a “pyramid” formation, ensuring the bottom three ramekins are close enough to support the top one without touching.
- Secure the lid, ensuring the pressure valve is in the “Seal” or closed position. Select the DESSERT function, set the pressure to high, and adjust the time to 10 minutes. Press START/STOP to begin cooking.
- Once cooking is complete, perform a quick pressure release by carefully using a wooden spoon or heatproof utensil to move the pressure valve to the “Release” position. Wait until no more steam is released and the lid opens easily with minimal force.
- Using tongs or a heatproof oven mitt, carefully remove each ramekin from the pot and place on a cooling rack for 1 minute. To serve, place a small dessert plate upside down on top of a ramekin, then, using a clean dry kitchen towel or oven mitts, invert the plate and carefully remove the ramekin. Repeat with the remaining cakes.
- Dust with powdered sugar and serve immediately.
Serving Suggestions
These Mexican Chocolate Lava Cakes are best enjoyed warm, with their gooey centers oozing onto the plate. Pair with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. For a festive touch, garnish with fresh berries or a sprig of mint alongside the powdered sugar.
Why You’ll Love This Recipe
This express pressure cooker recipe transforms the classic lava cake into a bold, Mexican-inspired dessert with minimal effort. The combination of cinnamon and cayenne adds a warm, spicy depth that elevates the rich chocolate flavor, while the pressure cooker ensures perfectly gooey centers in record time. Ideal for small gatherings or a quick yet decadent treat, this recipe is a must-try for chocolate lovers looking to spice things up.
