Molten chocolate mint lava cakes can be made in the Instant Pot or oven, and either way you’ll have a delicious dessert to enjoy!
These molten chocolate mint lava cakes will win the hearts of your family and friends! Not only are they ooey gooey and delicious, but they’re incredibly simple to make. You can enjoy a restaurant quality, showstopping dessert in your own kitchen!
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When I was in college, friends and I would occasionally go to Chili’s for their famous bottomless chips and salsa and their incredible molten chocolate cake.
It was such a treat and a great way to ingest far too many calories in one sitting. 🙂
So imagine my surprise when, years later, I discovered that I could make my own molten chocolate cakes at home! Not only that, but they were SO easy! It’s similar to when I first made Instant Pot chocolate custard–it’s like a revelation!
I tore a recipe from Kraft out of a magazine years ago and put it into my recipe binder. I’ve tweaked the recipe over the years to better fit my preferences and what I typically have on hand, making these countless times.
Most recently, I was going to make a batch and thought I’d try making them in my Instant Pot (because, you know, I love using that thing any chance I get!). And because it’s Girl Scout cookie season right now and I was feeling adventurous, I decided to make a chocolate mint variety.
Not only were they super easy to make in the pressure cooker, but the mint and chocolate flavor pairing made me feel like I was eating a molten Thin Mint Girl Scout Cookie. SO GOOD.
Just like with this red velvet bundt cake, making these molten chocolate mint cakes in the Instant Pot doesn’t necessarily save a lot of time. But, using the Instant Pot is a wonderful option if you don’t want to heat up your oven, or if you don’t have an oven available. Perfect for making a tasty dessert in an RV or hotel when traveling, or even in a dorm room!
If you don’t like mint, you can leave it out, but I loved it. And topped with some vanilla ice cream, these lava cakes are delicious!
At 9 minutes of cook time, the chocolate really flowed when I cut into the cakes. Mine had already cooled a bit before I got around to taking some photos of it, so what you see in the picture is still ooey gooey, but not quite as much so as when they’re piping hot.
If you don’t have an Instant Pot, I’m including instructions for baking these in the oven as well!
How to Make Molten Chocolate Mint Lava Cakes in the Instant Pot:
After preparing the batter according to the printable instructions below, divide the batter among 4 greased 6-oz Pyrex ramekin bowls. The batter will be kind of thick and pudding like, so don’t worry if it’s a little messy getting it divided evenly.
Add 1 cup of water to the insert pot of the Instant Pot, followed by the trivet. Carefully place the ramekins into the insert pot. I was able to fit 3 bowls on the bottom and stack the fourth on top.
Select a 9-minute cook time with high pressure (using the Manual or Pressure Cook setting), followed by a quick release.
I let them stand for about a minute before removing them from the pot (be sure to use pot holders to avoid burning your hands!). Slide a knife around the edges to release the cakes, then invert onto serving plates. Top with ice cream and enjoy!
So easy! But, just in case you don’t have an Instant Pot…
How to Make Molten Chocolate Mint Lava Cakes in the Oven:
Preheat the oven to 425F. After preparing the batter according to the printable instructions below, divide the batter among 4 greased 6-oz Pyrex ramekin bowls. Place the ramekins onto a cookie sheet to make it easier to slide them into the oven.
Bake for 13-14 minutes. You want the edges to be firm but the centers to still be soft. Once they’re out of the oven, let them stand for a minute. Then slide a knife around the edges to release the cakes, then invert them onto serving plates. Top with ice cream and you’re set!
5 Quick and Easy Instant Pot Dinners that Will Save You Time and Wow Your Family
Recommended Equipment:
Instant Pot (I have the DUO60 model and love it!)
4 Heat-Proof 6-oz Ramekins (I use the 6-oz Pyrex bowls, which work great!)
Molten Chocolate Mint Lava Cakes (Instant Pot or Oven)
Molten chocolate mint lava cakes are warm and gooey goodness!
Ingredients
- 1 cup of chocolate chips (I used semisweet)
- 1/2 cup butter, cubed
- 3/4 cup confectioner's sugar
- 3 eggs
- 6 Tbsp flour
- 1/2 tsp peppermint extract
Instructions
To Prepare Batter:
- Grease four 6-oz Pyrex bowls or other similar ramekins.
- Combine chocolate chips and butter in a medium microwave safe bowl. Heat in the microwave for one minute. Stir to combine well. If they haven't fully melted, place back in the microwave for 20 seconds at a time, checking and stirring until they are combined.
- Add confectioner's sugar and stir well to fully incorporate.
- Add eggs and stir to combine.
- Add flour and stir to combine.
- Add peppermint extract and stir well.
- Divide batter among the four prepared ramekins.
To Prepare in an Instant Pot:
- Pour 1 cup of water into the insert pot of the Instant Pot. Place trivet in the insert pot.
- Carefully place batter-filled ramekins onto the trivet in the Instant Pot (I was able to fit 3 ramekins on the trivet and then stacked the fourth on top of those three, in the center).
- Secure the lid onto the Instant Pot and set the vent to the sealed position.
- Using the Manual/Pressure Cook setting, select a 9 minute cook time and high pressure.
- Once cook time is complete, perform a quick release.
- After the pressure has released and the valve has dropped, carefully remove the lid. Let ramekins stand for one minute before carefully removing them from the insert pot with a pot-holder.
- Gently slide a knife around the rim of the Pyrex ramekins to loosen the cakes. Invert the ramekins onto a plate to release the cake.
- Serve warm with ice cream!
To Prepare in an Oven:
- Preheat oven to 425F.
- Place prepared ramekins onto a cookie sheet and place into the preheated oven.
- Bake for 13-14 minutes. You want the edges to be firm but the centers to be soft.
- After removing from the oven, let stand for 1 minute.
- Gently slide a knife around the rim of the Pyrex ramekins to loosen the cakes. Invert the ramekins onto a plate to release the cake.
- Serve warm with ice cream!
Notes
Recipe adapted from Kraft
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 591Total Fat: 40gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 201mgSodium: 241mgCarbohydrates: 58gFiber: 3gSugar: 44gProtein: 8g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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