5 from 10 votes
Instant Pot Creme Egg Lava

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. 

Servings: 2 people
: 509 kcal
Ingredients
  • 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
Instructions
  1. 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. 

  2. 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.

  3. 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. 

  4. 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. 

  5. 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!

Recipe Notes

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. 

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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: 

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