Instant Pot Turtle Lava Cake
Drenched in caramel and covered in pecans with a warm, ooey, gooey, fudgy center. These turtle lava cakes are so rich and decadent that they should be sinful.
Prep Time10 mins
Cook Time9 mins
Total Time19 mins
Servings: 4 cakes
- 1 cup semi-sweet chocolate chips
- pecans chopped
- 1 jar caramel topping I prefer Hershey’s Caramel Topping
- 1 stick salted butter melted
- 1 cup powdered sugar
- 3 eggs
- 1 egg yolk
- 6 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
Melt the chocolate chips in the microwave. I usually put mine in the microwave for 3 minutes. Mix the chips until they become creamy chocolate.
Add the melted butter and eggs to the chocolate and mix well.
Mix in the rest of the ingredients (sugar, flour and vanilla) one by one always mixing well.
Spray the ramekins liberally with cooking spray. I like to use the Coconut oil PAM spray.
Put a layer of chopped pecans on the bottom of the sprayed ramekins.
Pour enough caramel sauce to cover the pecans.
Fill the ramekins with the chocolate batter.
Place the trivet in the Instant Pot and add one cup of water.
Place the ramekins on top of trivet and close your Instant Pot, remembering to set it to “Sealing”
Cook on Manual / Pressure Cook, High Pressure for 9 minutes.
Once the cooking time has completed, perform a Quick Pressure Release “QPR”.
Take out ramekins carefully and plate them upside down.
Enjoy alone or with ice cream!!
Serving: 1cake | Calories: 692kcal | Carbohydrates: 63g | Protein: 9g | Fat: 44g | Saturated Fat: 25g | Cholesterol: 235mg | Sodium: 257mg | Potassium: 312mg | Fiber: 3g | Sugar: 46g | Vitamin A: 970IU | Calcium: 59mg | Iron: 4.1mg