Chocolate Lava Cake in a Slow Cooker

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 10 servings
Calories 253, total fat 17 G., saturated fats 10 G., proteins 3 G., carbohydrates 25 G., fiber 1 G., cholesterol 98 mg, sodium 69 mg, sugar 20 G.

There are plenty of slow-cooker chocolate fondant (aka lava cake) recipes online, but this version is different in that it uses a mixture of brown sugar and cornstarch instead of powdered sugar. This adds a hint of caramel to the cake, which is sorely missed when cooking in a pressure cooker rather than an oven. The texture is perfect: a soft sponge cake on the outside and a liquid chocolate lava cake on the inside. Chocolate lovers will be delighted! Serve dusted with powdered sugar and garnished with fresh berries.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. granulated sugar
110 g unsalted butter, cut into thin slices
0.5 cups semi-sweet chocolate granules (about 85 g)
0.5 tbsp. dark chocolate granules (about 85 g)
1/3 cup light brown sugar
1/4 teaspoon coarse salt
2 tsp cornstarch
1/4 cup + 1 tbsp premium flour
2 large eggs + 2 large yolks
2 tsp vanilla extract
Powdered sugar, for dusting
Special equipment: 6-8 liter multicooker; 4 ovenproof ramekins, each holding 180 ml (approximately 8.5 cm in diameter).

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: dark chocolate, semi-sweet chocolate, chocolate chips (granules), eggs, brown sugar, starch

Cooking the dish according to the recipe:

Lightly spray four 6-ounce (180 ml) ovenproof ramekins (approximately 3.5 inches in diameter) with cooking spray. Sprinkle 1.5 teaspoons of granulated sugar into each ramekin, swirling to coat the entire inside. Shake out any excess sugar and set the ramekins aside.
In a medium bowl, combine the butter and all of the chocolate and microwave in 15-second intervals until the chocolate is completely melted, stirring with a silicone spatula in between, 1 to 1 1/2 minutes.

Immediately stir in the brown sugar, then let cool for 5 minutes. In a small bowl, combine the salt, cornstarch, and flour. Add the whole eggs, egg yolks, and vanilla extract to the chocolate mixture and beat until smooth and glossy. Add the flour mixture and knead into a thick dough.
Divide the batter evenly among the 4 prepared ramekins. Cover each ramekin tightly with foil.
Pour 1.5 cups of water into the multicooker, then lower the rack into the multicooker and place the ramekins on it. Follow the manufacturer's instructions to close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure for 10 minutes (see Note).
Once the cycle is complete, follow the manufacturer's instructions to quickly release the pressure and wait for the cycle to complete. Being careful not to burn yourself with residual steam, open and remove the lid.
Using tongs, carefully remove the ramekins from the slow cooker, then remove the foil. Let them rest for 10 minutes. The cakes should look opaque on top, but if they still look underdone, let them cool and they'll finish cooking.
Using a small knife, carefully run a small knife along the edges of each cake and carefully invert them onto plates. Dust with powdered sugar and serve immediately.

Note

Multicooker settings may vary depending on the model. Always follow the manufacturer's instructions.