GF Instant Pot Soufflake: The Not-So-Lava Cake

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What is an Instant Pot Soufflake?

It’s what happens when I try to make a lava cake, and it ends up being a delicious mix of cake and soufflé.

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I may not be a fan of cooking, but I enjoy baking. While scrolling through some cooking shows, I found I could make a chocolate lava cake in the Instant Pot. I thought, “I can do this!” Well, it turns out I was wrong.

I was wrong three different times with three different recipes, and none worked.

I don’t know if I took it out too late, the order in which I added the ingredients, or if it was just that I was annoyed while mixing the eggs (my chef mom says when mixing eggs you have to be calm and collected, or they will not cooperate).

None of the techniques I researched worked, and seeing as I am a person who already lacks confidence in the kitchen, this was not boding well for me.

However, sometimes happy accidents happen.

A spoonful of milk chocolate and white chocolate chips (GF Instant Pot Soufflake: The Not-So-Lava Cake Rachelle Haime Contributor Miami Mom Collective)
Any recipe with Chocolate is always a good idea.

The fourth time was the charm, not for lava cake but for soufflake. The fourth time I blended different Instant Pot techniques from recipes past, substituted some ingredients, and voila!

Was it a chocolate lava cake? No. But was it a delicious dessert? Absolutely. I loved it, but what is better is that my whole family loved it too! My son even named it when he said, “It tastes like something between a soufflé and a cake; it’s a soufflake!”

Image: A bowl of red velvet soufflake batter (GF Instant Pot Soufflake: The Not-So-Lava Cake Rachelle Haime Contributor Miami Mom Collective)
Soufflake 

If you are looking for a decadent Valentine’s Day dessert, I recommend trying this easy dessert recipe. 

Here goes; I hope you enjoy it!

Image: Soufflake batter (GF Instant Pot Soufflake: The Not-So-Lava Cake Rachelle Haime Contributor Miami Mom Collective)
Soufflake batter ready to go into the Instant Pot.

Red Velvet Soufflake (Gluten-Free)

Rachelle Haime
Prep Time 15 mins
Cook Time 9 mins
Vent Release 3 mins
Course Dessert

Equipment

  • 1 Instant Pot Or other electric pressure cooker.
  • 4 6 oz Ramekins
  • 1 Bowl
  • 1 Whisk
  • 1 Tongs To remove hot ramekins from Instant Pot.

Ingredients
  

  • 1/2 cup Milk chocolate chips
  • 3/4 cup White chocolate chips
  • 7 tbsp Unsalted butter
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 1/3 cup Sugar I used monk fruit sweetener but cane and coconut sugar work too.
  • 3 Large eggs
  • 1/3 cups Gluten-free flour
  • 1 cup Water
  • Red gel food coloring
  • Butter or oil To grease ramekins.
  • Cocoa powder

Instructions
 

  • Melt the 7 tbsp. of butter, white chocolate, and milk chocolate. You can use a double boiler method, or put it in the microwave for 30 second intervals mixing in between until it all mixes smoothly.
  • Add salt, vanilla, and sugar. Whisk until smooth.
  • Add the eggs and whisk until combined.
  • Add flour and food coloring and whisk again until combined.
  • Grease the ramekins and then dust with cocoa powder.
  • Spoon mix into the ramekin. Divide evenly into each one.
  • Place the Instant Pot trivet into the bottom of Instant Pot bowl. Add the cup of water to the IP bowl.
  • Place the ramekins on the trivet. It's ok to stack the ramekins like a pyramid if they don't all fit on one level.
  • Close IP and set on high pressure for 9 minutes.
  • Once the cooking is done wait 3 minutes and manually release the pressure. You can also quick-release the pressure as soon as it is done cooking if you want a less dense cake.
  • Carefully remove from IP with tongs and let cool a bit. Serve warm and enjoy!
Keyword cake, Chocolate, gluten free, red velvet

Notes:

  • You can then leave the cake in the ramekins and serve, or flip them onto a plate. If you flip them they will be uneven so you may want to slice the top (now the bottom). I did and used it to make little hearts to decorate the plate.
  • These are best when they are served fresh, however, if you want you can refrigerate and reheat.
  • Sub semisweet or dark chocolate if you like. If you choose to make this with all semi-sweet, milk, or dark chocolate use the whole stick of butter.
  • I used 1:1 GF flour but it works just as well with all-purpose flour too.
  • The amount of food coloring depends on personal preference.