I had experimented with making molten puddings (AKA lava cakes) in the Instant Pot for a while. This chocolate stout molten pudding is the result of such experiments.
I was not on board with making lava cakes in my electric pressure cooker (Instant Pot) when I first heard that this was a thing. Truth be told, I tried it. In fact, I invited a few friends over to my house and we made a batch of lava cakes in the oven and nother batch in the Instant Pot to see which ones we liked better. The decision was split fairly evenly, but I was firmly on Team Oven. What finally changed my mind was a trip to the Epcot Food and Wine Festival last year, where the Ireland station was serving up “chocolate pudding” that was basically a lava cake. But, that was when it hit me that what was REALLY bothering me was that I associate a certain texture to “cake.”
When I stopped thinking about Instant Pot lava cakes as “cakes” and instead thought of them as “molten puddings,” I quickly warmed up to them. It’s important to make the distinction, because molten puddings/lava cakes made in the Instant Pot do have a very different texture than their oven counterparts. The exterior is more smooth and custard-like. The oven gives you a drier, brownie-like crust. You can also bake these in the oven if that is the texture that you prefer.
Start by melting your chocolate and your butter, then set it aside. Whisk the eggs with the sugar until foamy, then whisk in the flour until there are no clumps. Slowly which the chocolate mixture into the egg mixture. I did it in 4 rounds so that the heat from the chocolate mixture didn’t curdle the eggs.
Once the chocolate mixture is thoroughly combined, gradually add the stout. Doing it little by little ensures that it won’t make your batter separate. After that is done, pour it into greased ramekins, then cook uncovered on High Pressure for 7 minutes. When the timer is up, use Quick Release to release the pressure and remove the ramekins.
Invert each pudding on a plate to serve. You could eat it as is if you want.
Since I was sticking to the St. Patrick’s Day theme, I served them with an Irish Cream Creme Anglaise. The rich sweetness of the cream sauce paired perfectly with the bitterness of the chocolate and the stout. Of course, this would also go great with ice cream.
Because these stout molten puddings use both bittersweet chocolate and beer, the pudding itself does have some bitter notes. You can use semi-sweet chocolate for a less bitter taste, or add more sugar to suit your taste.
Pressure Cooker Chocolate Stout Molten Pudding
Ingredients
For the puddings:
- 8 oz bittersweet chocolate, chopped (or semi-sweet chocolate)
- 1/2 cup (1 stick) butter
- 4 whole eggs
- 1/2 cup Stout beer (I used Guinness)
- 1/4 cup sugar
- 5/8 cups flour
For the Irish Cream Creme Anglaise:
- 1 cup milk
- 2 egg yolks
- 1 tbsp cornstarch
- 1/4 cup sugar, divided
- 1/2 cup Irish Cream liqueur (I use Kerrygold)
Directions
Make the Creme Anglaise:
In a small saucepan, heat the milk and half of the sugar over medium heat Whisk the egg yolks, cornstarch, and remaining sugar and set aside.
When the milk starts to simmer, remove from heat. Slowly whisk the hot milk mixture into the egg mixture, a little bit at a time. Return the mixture to the saucepan and cook over medium heat until the mixture thickens (about 2-3 minutes).
Remove from heat and strain mixture through a fine mesh strainer, then stir in the Irish Cream. Allow to cool completely, then refrigerate until ready to use.
Can be made a day in advance.
Make the molten puddings:
Grease 6 4oz ramekins and set side. Pour 1 cup of water into the liner of your pressure cooker.
Melt the chocolate and the butter in a microwave-safe bowl in 20-30 second bursts until all of the chocolate is melted and the mixture is smooth. Set aside.
Whisk the eggs and the sugar together until combined, then add the flour and whisk until few clumps remain. Gradually whisk in the chocolate mixture, then the stout.
Divide the batter evenly among the 6 ramekins. Arrange them in 2 layers on a trivet in the liner of your pressure cooker, then cook on Manual (High Pressure) for 7 minutes. When the timer is up, manually release the remaining pressure.
Remove ramekins from the pressure cooker and serve by inverting the puddings onto a plate. Serve with Creme Anglaise.
Makes 6 servings.