Instant Pot Chocolate Lava Cake with Raspberry Sauce

williams-sonoma.com

Cathie Taft Starr

subheading: For the cake:

8 Tbs. (1 stick/125 g) unsalted butter, plus more for ramekins

1 cup (8 oz./250 g) sugar, plus 1 Tbs. for the ramekins

6 oz. (180 g) semisweet chocolate, coarsely chopped

2 eggs plus 2 egg yolks

1 tsp. instant espresso powder

1 ½ tsp. vanilla extract

6 Tbs. (2 oz./60 g) all-purpose flour

¼ tsp. salt

subheading: For the sauce:

1 package (10 oz.) frozen raspberries, or 2 pints fresh raspberries

½ cup (4 oz./125 g) granulated sugar

1 Tbs. fresh lemon juice

Whipped cream for serving

Directions at williams-sonoma.com

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