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Pressure Cooker Red Velvet Raspberry Molten Cake is the perfect decadent Valentine’s Day dessert for 2!
As an Enneagram 7, I basically live for the next holiday, the next birthday party, the next vacation, the next super exciting adventure, etc… Anything that I can look forward to keeps me going! So, now that we’re past the Super Bowl, it’s on to Valentine’s Day. Notice – this is a slightly larger molten lava cake, but definitely not too big that it can’t be enjoyed by a party of 1 🙂 If your Valentine’s is going to consist of chilling on the couch with a glass of wine and your favorite show, this Pressure Cooker Red Velvet Raspberry Molten Cake is the perfect addition to that party as well!
I have a couple of other molten lava cake recipes on the site, but we can never have too many! It’s my all-time favorite dessert to make in the pressure cooker because it takes no time at all, is so fudgy and delicious, and guaranteed to wow your guests.
With this lava cake, I choose to mash up fresh raspberries and tuck them into the batter so that when it cooks, you cut it open and have the bright tangy raspberry filling that cuts right through the richness of the chocolate. Chocolate lava cakes can be very rich, so it’s so important to have a bit of tang or zest or salt to give your taste buds a respite!
Although this is the perfect Valentine’s Dessert, I think you should probably give them a taste test, or 2, or 3, or 7, before the big day 😉
Other Pressure Cooker Molten Lava Cakes You’ll Love
Pressure Cooker Dark Chocolate Almond Butter Lava Cakes
Pressure Cooker Chocolate Lava Cakes
Pressure Cooker Red Velvet Raspberry Molten Cake
- Total Time: 20 minutes
- Yield: 2 1x
Description
Pressure Cooker Red Velvet Raspberry Molten Cake is the perfect decadent Valentine’s Day dessert for 2!
Ingredients
Scale
- 4 tablespoons butter (affiliate)
- 1/2 cup dark chocolate chunks/chips
- 1 tablespoon cocoa powder (affiliate)
- 1/4 cup granulated sugar
- 2 tablespoons all purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon red food coloring
- 1 egg
- 6 fresh raspberries, mashed
Instructions
- In a small saucepan over low heat or in the microwave, whisk together butter and dark chocolate until melted.
- Remove from heat and stir in cocoa powder, sugar, flour, salt, red food coloring, and egg.
- Grease a small heat proof cereal bowl with cooking spray and pour chocolate batter into the bowl.
- Make a small hole in the batter and spoon mashed raspberries into the middle, covering gently with a thin layer of batter.
- Place trivet in pressure cooker and add 1 cup of water, then lower bowl onto trivet.
- Lock lid and set to high pressure for 15-20 minutes, depending on how gooey you would like your cake.
- When time is up, do a quick release, then dump molten cake upside down onto a plate and sprinkle with powdered sugar.
- Prep Time: 5 mins
- Cook Time: 15 mins
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