|Matt and Zoey's rear end!!|
|Matt and Zoey - bit lopsided|
On the way home, ladydog took me to Victoria St. Market. I particularly wanted to get some scallops and then I decided it was time I really learned how to cook fish, Matt always used to do it. I was astounded to discover that Haddock is the same price as Arctic Char which I think is an exceptionally expensive fish. Cod was much cheaper so that's what I bought. Now to decide what to do with it. I also bought some sausages as we had run out plus a sirloin steak. I didn't even buy bananas and I ended up spending quite a bit of money. For supper we finished up the coconut shrimp. I could eat them ad infinitum. I bought some scallops too today.
I am so excited, I have just received a recipe for Lava Cake which is one of my favourite desserts, but this is to cook in the Instant Pot. Matt used to make them very successfully but I tried them once in the oven and they were a bust. So now I want to try in the Instant Pot. This recipe is for a 6 or 8 qt. Pot, I can't remember but think I can get 2 ramekins in my Pot. See you can buy a 6 qt. for under $60 at the moment. Matt would kill me if I bought another, apart from which, I haven't got room in my little kitchen.
Instant Pot Chocolate Lava Cakes
Melt, Mix, Set Aside
4 oz Bittersweet Chocolate Chips, or Chocolate Bar, broken up (62% to 70% dark)
1/2 cup Unsalted Butter (room temp)
1/2 tsp Espresso Powder (or instant coffee) optional
2 Eggs (room temp)
2 Egg Yolks (room temp)
3 Tbs Flour
1 cup Powdered Sugar (Confectioners Sugar)
1/4 tsp Salt
1 tsp Vanilla Extract
1. Add 1 1/2 cups of water to a 6 qt or 8 qt electric pressure cooker. Set the trivet/rack in the bottom.
2. Spray the inside of the ramekins with cooking spray and set aside. Make sure you are using the 6 oz size.
3. In a microwave safe bowl, add the chocolate chips/chunks and the butter. Heat in microwave for 30 seconds. Then remove from microwave and slowly stir to combine. Heat again for 20 seconds and stir some more. Repeat again for 10 seconds if necessary. Stir until smooth and combined. Then stir in the espresso powder, if using. Set aside.
4. In a mixing bowl, add the eggs, yolks, flour, powdered sugar, salt, and vanilla. Using a hand mixer, mix on low speed until well combined.
5. Pour the chocolate mixture into the batter and mix on low speed to combine.
6. Pour the batter into the sprayed ramekins and distribute evenly between the four. The batter will be a bit thick.
7. Place the ramekins in the pot on the trivet/rack. 3 on the bottom, and 1 sitting on top of the 3. No need to cover them.
8. Place the lid on the pot and lock in place, setting the steam release knob to the Sealing position.
9. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 7 minutes (High pressure).
10. When the cooking cycle is finished, turn the steam release knob to the venting position to do a Quick Release of the steam/pressure.
11. When the pin in the lid drops down you can open it. The cakes will be a little puffed up, but they will settle down.
12. Please use extreme caution as you remove the ramekins, as they will be very hot, and very slippery. Use some oven mitts and a small towel.
13. As soon as you are able to do so safely, invert the ramekins on individual small plates (or serve in the ramekin). Dust with powdered sugar, or garnish with ice cream, whipped cream, or some fresh berries.
14. Serve immediately.
Author: Sandy Clifton
Source: Simply Happy Foodie
Have a great day