Step 1

Put the chocolate and butter in a bowl and microwave for 30 second bursts, stirring in between, until melted and smooth. Alternatively set the bowl over a pot of barely simmering water and allow the chocolate to melt gradually (double boiler method). Set aside to cool slightly.

Step 2

Add the eggs and vanilla. Mix together using a small balloon whisk. The chocolate will thicken.

Step 3

Sift the flour, icing sugar, espresso powder, ground cinnamon and salt over the chocolate. Fold together until you have a glossy, thick batter and no dry streaks remain.

Step 4

Spray four ramekins or dariole (metal pudding) moulds with cake release or brush with melted butter. Add a scant teaspoon of cocoa powder in each and swirl to cover. Discard any excess cocoa powder.

Step 5

Divide the batter between the prepared ramekins or moulds.

Step 6

Place the metal trivet in your pressure cooker and add 250ml (1 cup water). Place the ramekins on the trivet - you should have enough space to fit them all in a single layer but if not you can stack them.

Step 7

Set vent to sealing and cook for 10 minutes at high pressure. Release the steam manually and remove them lava cakes from the cooker. If any condensation has collected on top of the cakes, pat it dry with kitchen paper.

Step 8

Leave to cool for a couple of minutes before serving. Carefully invert the lava cakes on plates (the moisture from the pressure cooker makes them really easy to release).

Step 9

Serve warm with a scoop of vanilla ice cream on the side and perhaps a little Baileys drizzled over.

Step 10

Preheat your oven to 200°C (400°F).

Step 11

Put the chocolate and butter in a bowl and microwave for 30 second bursts, stirring in between, until melted and smooth. Alternatively set the bowl over a pot of barely simmering water and allow the chocolate to melt gradually (double boiler method). Set aside to cool slightly.

Step 12

Add the eggs and vanilla. Mix together using a small balloon whisk. The chocolate will thicken.

Step 13

Sift the flour, icing sugar, espresso powder, ground cinnamon and salt over the chocolate. Fold together until you have a glossy, thick batter and no dry streaks remain.

Step 14

Spray four ramekins or dariole (metal pudding) moulds with cake release or brush with melted butter. Add a scant teaspoon of cocoa powder in each and swirl to cover. Discard any excess cocoa powder.

Step 15

Divide the batter between the prepared ramekins or moulds.

Step 16

Place the ramekins or dariole moulds on a heavy baking tray (one that will not warp in the oven) and cook for 18-20 minutes. The lava cakes will rise slightly – if they are very soft and squidgy on top you might need to cook them for a couple of minutes more.

Step 17

Leave to cool for two minutes. Carefully run a knife around the edge of the mould. Invert onto plates and serve.