Recipe Book

63
the Fast Slow Go
™
BPR680 USC B21
Chocolate Molten
Prep time: 15 minutes
Pressure cook: 9.0 psi / 5 minutes* / Auto Quick Release
Serves: 4
Ingredients
4 oz (115g) unsalted butter, chopped,
plus extra for greasing
2 tablespoons sugar
½ cup (75g) all-purpose flour
¾ cup (105g) powdered sugar
½ teaspoon kosher salt
4 oz (115g) 70% dark chocolate, chopped
2 large eggs, at room temperature
2 large egg yolks, at room temperature
Vanilla ice cream, to serve
Raspberries, to serve
Method
1. Grease 4 x 3 oz ramekins with butter. Add the
sugar and turn to coat the base and sides.
Shake out the excess sugar.
2. Sift the flour, powdered sugar and salt into a bowl
and set aside.
3. Place the chocolate and butter in a microwave-
safe bowl. Microwave on high in 20 second bursts,
stirring with a spatula, until melted and smooth.
4. Add the eggs and egg yolks to the chocolate
mixture and stir until smooth, it may appear split,
but keep stirring until it emulsifies again. Fold in
the sifted ingredients until combined.
5. Divide the mixture evenly between the 4 ramekins.
6. Place the trivet in the cooking bowl and pour in
1 cup (240ml) water. Place the ramekins on the
trivet. Close and lock the lid.
7. Select PRESSURE COOK and set the pressure
level to 9.0, the cooking time to 5 minutes
and the release setting to AUTO QUICK and
press START.
8. When cooking has completed, carefully
remove the ramekins from the cooking bowl.
Allow the ramekins to stand for 5 minutes
before turning onto serving plates. Serve
with ice cream and raspberries.
*Cooking time excludes the building and releasing
of pressure.