Take a bowl, add chocolate, butter and microwave it for 30 seconds.
Stir in between until melt and smooth.
When done add in eggs, vanilla and whisk.
Add flour, icing sugar, espresso powder, ground cinnamon, salt over the chocolate mixture.
Mix until the mixture becomes smooth and glossy.
Brush the moulds with melted butter.
Add a scant of cocoa powder in each and remove any excess powder.
Divide mixture in prepared moulds.
Place moulds on the trivet and trivet in the instant pot.
Close the lid and set valve to sealing.
Set the instant pot to “Manual” at high pressure for 10 minutes, release the pressure naturally through steam vent.
Open the lid and remove cakes from it.
Let cool for a couple of minutes.
Invert the lava cake on plates and serve.
You can serve it with ice-cream.