Prep Time: 10 minutes
Cook Time: 15 minutes
1/2 cup unsalted butter
4 ounces dark chocolate (70% cocoa or higher), chopped
1/2 cup all-purpose flour
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
Powdered sugar, for dusting (optional)
In a microwave-safe bowl, melt the butter and chopped dark chocolate together in the microwave in 30-second intervals, stirring each time until melted and smooth. In a separate bowl, whisk together the flour, cocoa powder, and salt.
In another bowl, whisk together the granulated sugar, eggs, and vanilla extract until well combined. Add the melted chocolate mixture to the sugar-egg mixture and stir until smooth.
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Pour the batter into greased ramekins or a silicone mold, filling them about three-quarters of the way.
Place the trivet inside the Instant Pot and add 1 cup of water to the pot. Carefully place the filled ramekins on the trivet. Close the Instant Pot lid and set the valve to the sealing position. Select the “Pressure Cook” function and set the timer for 8 minutes.
Once the Cook Time is complete, allow a natural pressure release for 5 minutes, followed by a quick release.
Carefully remove the ramekins from the Instant Pot using tongs or oven mitts. Let them cool for a few minutes, then flip them onto serving plates. Dust with powdered sugar if desired. Serve warm.