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.
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!”
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!
Red Velvet Soufflake (Gluten-Free)
- 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.
- 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
- 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!
- 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.