Dinner at Bianca & Nick is not only filled with lots of laughs, far too many glasses of fantastic wine but also good food ending with a delicious dessert. Therefor I have no qualms about recommending this recipe for Bianca’s foolproof Pressure Cooker Molten Chocolate Cakes she created for the Instant Pot a while back. 

Molten Chocolate Cakes are a decadent and indulgent dessert that has become a popular favourite for chocolate lovers worldwide. A rich, chocolatey cake that is baked until it just crispy on the outside, with a gooey and luscious molten centre that pools out as you take the first spoonful.

Bianca’s recipe takes the ultimate shortcut by cooking the Molten Chocolate Cakes in a pressure cooker which means only 7 minutes to chocolate bliss and turns out perfect every single time. The key to making a good molten chocolate cake is to use high-quality 70% chocolate, as it will give the dessert its rich and intense chocolate flavour. I prefer to add some depth to that chocolate flavour by adding 2 teaspoons white miso, taking the dessert to a whole other level.

Easy, no fuss and ready in a flash, these Molten Chocolate Cakes can be made the day before and kept unbaked in their ramekins in the fridge. Remove from the fridge to come to room temperature and place in the pressure cooker just before you want to serve them to ensure a fuss free and utterly delicious ending to dinner with special friends.

I hope you enjoy these Pressure Cooker Molten Chocolate Cakes. Remember to always share your photos with me by tagging @heinstirred on Instagram with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed.

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Pressure Cooker Molten Chocolate Cakes


  • 100 g chocolate
  • 125 g butter
  • 2 eggs
  • 2 egg yolks
  • 50 g sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp flour
  • 2 tsp sweet white miso optional
  • a good pinch of salt if not using the miso


  • Grease 4 ramekins or dariole moulds
  • Melt the chocolate and butter over a double boiler
  • Whisk the eggs and sugar until pale and fluffy
  • Add the melted chocolate, vanilla extract, flour and miso (if used) or salt and mix until combined
  • Pour the mixture into the four moulds
  • Pour 1 cup water into the pressure cooker / Instant Pot
  • Place the filled ramekins on a steaming trivet and place in the pressure cooker
  • Set the timer to 7 minutes at high pressure
  • Once the cooking time is completed use the manual steam release
  • Remove the cakes, unmould and serve
  • For a runnier chocolate centre, set the timer to 6 minutes


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