I was going to share my recipe for Creme Egg Cupcakes this Easter but I decided against it (for now). The food scene is saturated with them and to be honest, if you are a fan of Creme Eggs, own an Instant Pot and adore chocolate, then there is something so much better than a cupcake for you to have this Easter! Let me introduce you to my Instant Pot Creme Egg Lava Cakes.
In days gone by, these would have been referred to as “chocolate fondants”. That being the classic recipe from which the more contemporaneous lava cakes are derived. To be honest, I can see why the new name is used – it’s so much more descriptive and appealing (if you are a chocoholic) as it does what it says on the tin.
When you poke the centre of the cake with your spoon, a gush of molten chocolate rushes forth, just like the advancing front of a recently erupted volcano. Only just with far less of the chaos and natural devastation that an actual volcano brings. We’ll move swiftly over the natural devastation to your waistline that eating too many lava cakes may bring….
Would you just look at that? Isn’t it a thing of chocolatey beauty? Poking a frozen mini Creme Egg into the middle of your lava cake batter before cooking guarantees you that molten magma centre beneath the perfectly set mantle layer of luscious chocolate cake (the wannabe paleontologist in me is digging the geological references in this post… #cringeworthyhumour).
You do need to freeze it for at least an hour (although I keep a bag in the freezer for the whole peri-Easter period) as the mini ones are quite small and the chocolate melts instantly to unleash it contents and completely disappears into the lava cake (or cupcake) if used at room temperature.
Cooking these in the Instant Pot could not be easier. I do believe that lava cakes are a bit too easy to make to be truthful! They take hardly more than a couple of minutes to whisk the batter up and even though pushing a lump of frozen chocolate into the middle increases the cooking time a couple of minutes, 11 minutes later you are serving the dessert of your dreams.
Although in years gone by before having an IP, I would cook these in the oven for many a special occasion romantic meals for me and Hungry Hubby, I am thrilled with the results in the pressure cooker. And of course, the more things you can cook in your Instant Pot, the easier it is to justify buying one, right?!
There you have it – how to make perfect Creme Egg Lava Cakes in your Instant Pot. If you are perhaps thinking they are too full on for you, let me tell you – Hungry Hubby frequently refuses to partake in anything “chocolatey” that I bake. Neither of us would thank you for a Creme Egg on its own.
He turns his nose up at fudge cake, thinks chocolate cheesecake is too much and the chocolate option would be the last thing he orders when we go out to dinner. Yet, he’s completely won over with these lava cakes. I serve them with vanilla ice cream as he loves that combination and he practically licks the plate clean despite his anti-chocolate, anti-Creme Egg stance!
Extremely fast to make and utter decadence to eat, these chocolate fondants (or lava cakes) filled with a mini Creme Egg may be a reason to buy an Instant Pot!
Easy recipe to double without effecting the cooking time.
- 80 g dark chocolate I use 50% cocoa dark chocolate callets by Callebaut
- 20 g butter
- 40 g soft brown or light muscovado sugar
- 1 tsp vanilla extract
- 2 large eggs
- 25 g plain flour
- 2 mini Creme Eggs freeze for at least an hour if not overnight
Grease two metallic mini pudding basins/darioles (at least 180ml capacity each) with oil or butter and get the Instant Pot ready by pouring 250ml water into the Inner Pot then pop the trivet in.
In a small saucepan, melt the chocolate and butter together over a low heat. I stir it pretty much constantly with my magiwhisk (small whisk great for sauce making etc). Take off the heat then whisk in the sugar and vanilla.
Beat the eggs in, one at a time whisking really well then fold in the flour. Divide between your two basins/darioles. Unwrap your frozen mini Creme Egg and push it into the centre of the batter - don't push it all the way and try to do it straight so it stays suspended once cooked. It will sink as the batter cooks.
Cover each pot with foil loosely and pop on top of the trivet. Put the lid on and close the valve then set on Manual High for 11 minutes. Do a QPR when the alarm sounds.
Retrieve the cakes with oven gloved hands, remove the foil and loosen the edges with a plastic knife or thin spatula. To serve, place a plate on top of the cake and then invert (still wearing your oven mitts!) - you should feel a flop/plop as the cake releases! Serve with ice cream, chocolate sauce or thick pouring cream ooo!
I buy large bags of Callebaut chocolate for *all* of my baking. Callebaut is a really high quality chocolate used by chocolatiers and is tempering suitable (if you fancy tempering some chocolate!). It's delicious and much cheaper bought in bulk compared to say the large bars available in supermarkets by good quality chocolate makers Lindt or Green & Black.
[easyazon_infoblock align="center" identifier="B008EQIX9C" locale="UK" tag="evnocr-21"]
And I always use metallic pudding basins as they are nice and thin and conduct the heat well - glass or ceramic ramekins are poor conductors of heat and mean the cooking time will need to be extended. These are the ones I use:
[easyazon_infoblock align="center" identifier="B001W1X3U0" locale="UK" tag="evnocr-21"]
This post contains affiliate links, meaning I will earn a little commission if you chose to buy items I’ve advertised, helping me to bring you all these recipes for free!
Like this post? Then why not try these related recipes:
wow these look seriously good, I am just want to reach into my computer and take a bit! I don’t have a instapot but will try making these anyway as they look too good!
Really glad to see how well these little lava cakes are going down 😀 They can be made in the oven too if you don’t have an IP – I am about to add the info to the recipe x
HelloYour recipe doesn’t have the flour in the ingredients list, but the instructions say to fold the flour in after the eggs.
Hi there HJP – I caught that just as you posted! All fixed now, thanks for keeping me on my toes!
OH my this is genius! This looks so indulgent and absolutely delicious, love it!
Yup, decadence itself – not for the faint hearted dessert eater lol 😉
These may be the most delicious lava cakes I’ve seen, because they have Creme Eggs in them! This is such an awesome idea for Easter!
Oh thank you Marsha, that’s so lovely of you to say!
Love, love, love. We made these last year in the oven. No idea you could use your instant pot to make them! Genius!
I know! There really doesn’t seem to be anything the IP can’t do 😀
What a fabulous idea. I can think of many chocolate loving, Creme Egg mad people that would love these. A great way to use your Instant Pot.
Well, I have to make the IP earn it’s keep now don’t I? 😉 The creme egg fans amongst my readers seem quite excited today Helen lol!
I am really keen to try dessert recipes in my IP and these sound scrumptious!
Would the Chocolate Peanut Butter filling from your other recipe work for this too?
Absolutely! That PNB filling would be great. I would freeze it no bigger than rounded tsp though or it will be too big and heavy and will sink straight to the bottom. Don’t push it in too far either but yes, you can peanut these up no problem!
OH MY GOODNESS!!!! I am super super in love with these!!!!
I love Cadbury Creme Eggs!!!
I have just invested in an InstantPot, I have a stove top pressure cooker but I liked the idea of not having to worry about having the hob on and not being in the kitchen. (You know my house is fully of crazy kids and mental animals that wouldn’t even think about the flames!!!)
Cannot wait to try these!!!
Ooo – welcome to the club Claire! It’s like learning to cook all over again for a pressure cooker virgin like me but I love the IP! Sounds like these should be your first sweet treat in the pot 😉
Hi Jo, this looks delicious. The mini eggs are already in the freezer for tomorrow, a birthday treat for my husband.
One question… do you not have to put water in the instant pot to cook these!
Hi Kerry! Yes, you do add 250ml (1 cup) of water to the Inner Pot before cooking – it’s up there in step one. I hope you love them too – do let me know how you get on! X
Hi Jo… did these tonight but although delicious was dry and didn’t get the cream egg goo that I saw in your picture. I thought next time a minute less? What do you think? Kerry x
Hi Kerry! Now that is odd indeed. When I was developing this recipe, I initially had the other problem – them being far too sloppy! I know it sounds mad but did you definitely set it to 11 mins only? As the IP remembers the last thing setting if I’m not paying attention, I realise I have to reprogramme the time! Also – what cooking vessels did you use to cook them in? If they were much shallowed ramekin style dishes then that could b the problem. If you were making these without the frozen mini Creme Eggs, you would be cooking these for 9 minutes to get all that glorious goo so you could always try 9 minutes, take a peek and if they are still very much molten, cook for another 1-2 minutes more. I hope that’s helpful and I’m glad at least that you thought them delish if not gooey xx
Hi Jo. These little cakes look scrumptious! I’m just hoping that the Instant Pot will come out to Australia soon.
Oh that’s a shame – I didn’t know they weren’t available in Australia. I’m sure they will come though, as the IP seems set to take over the world!
Made these last Sunday and they were absolutely delicious . Thank you. I got brownie points for making them :))
Oh that’s wonderful! I’m so pleased Shelley! Thanks for letting me know – Hungry Hubby will bite my arm off for one when he’s finished his carb-free month 😉
Have gathered a few bags of mini eggs and stashed them in the freezer. Thank you Jo X
Just wondering. I’ve got my brother and sister in law coming for tea on Saturday. I want to impress them with your puds 🙂 Would it be possible to cook 4 at the same time and if yes for how long?
No problem Shelley – you should be able to get at least 3 of the moulds in a single layer and one balanced on top of them (position the bottom three close enough together that you can perch the fourth on their rims). You shouldn’t need to change the time at all for just four. Your bro and sis in law are in for a real treat!
Wooo hooo thank you so much. You’ve made my day :))
No problem at all – enjoy that glorious goo!
These are really good, my children loved them and I love your plates too, do you mind me asking where you got them from?
Oh I’m so pleased, thanks for letting me know you all loved them Claire! The plates are from Sous Chef (online cookware store) x
[…] Make sure you pin this one to your Easter board and be sure to stock up on creme eggs! (via Every Nook & Cranny) […]
[…] 🐇 Instant Pot Creme Egg Lava Cakes from Jodie at Every Nook and Cranny 🐇 […]
[…] Instant Pot Creme Egg Lava Cake – a perfect dessert addition for Easter or for the Cadbury egg lover. View recipe from Every Nook and Cranny […]
[…] If you are a fan of Creme Eggs, here is another take on lava cakes made in the Instant Pot and this recipe is perfect for Easter! Poking a frozen mini Creme Egg into the middle of your lava cake batter before cooking guarantees you that molten magma center beneath the perfectly set mantle layer of luscious chocolate cake. Recipe from Every Nook & Cranny. […]