Cook all the Ingredients A in a saucepan. Press 'STIR FRY' and 'ON'. Stir slowly until dissolved and press 'OFF'. Let it cool.
Beat the eggs and vanilla extract until well combined and fluffy.
Add the eggs to the cooled Ingredients A, then stir until well combined.
Gradually add the all-purpose flour, stirring until well combined. Pour into a baking pan or small molds.
Place a clean kitchen towel in the Pressure Cooker. Insert the rack and add water to the pot.
Place the baking pan or small molds in the pot and close the lid.
Turn the knob to 'STEAM'. [cooked-timer minutes="25"]Press 'STEAM' for 25 minutes[/cooked-timer] and turn it 'ON'.
When the pot beeps, release the steam pressure. When there is no hissing sound, press 'OFF' and slowly open the pot's lid. Let the cake cool.
In a bowl, combine the cream cheese, powdered sugar, and ¼ cup of whipping cream. Beat until fluffy and light.
Add the lemon juice and beat again until combined.
Spread over the cake and chill in the fridge.
Pour 1¾ cups of whipping cream into a saucepan and heat in a pan of simmering water until steaming or hot (small bubbles appear).
Remove from heat and add the chocolate. Stir until smooth.
Spoon over the previous layer and swirl with the remaining cream cheese. Chill the cake before serving.
Now the Chocolate Lava Cake is ready to eat.
