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Instant Pot, ramekins

Peanut Butter Lava Cakes with the Instant Pot

David Kahn |

Peanut Butter Molten Cakes in the Instant Pot

These deliciously gooey lava cakes are the perfect after-dinner dessert!

Out of ideas on what to make for dessert? How about a gooey lava cake? Or even better...a Peanut Butter Molten Lava Cake! This delicious recipe takes the classic chocolate lava cake up a notch with a rich dose of creamy melted peanut butter filling encased within a moist chocolate cake.

This recipe bakes these decadent cakes in ramekins within the Instant Pot. It takes up to 1 hour to prepare and cook these lava cakes, making them the perfect dessert after dinner. Here's a tip, serve your lava cakes with a scoop of vanilla ice cream on top for the ultimate treat!

Peanut Butter Molten Cakes Recipe

Ingredients:

  • 1/2 cup butter (1 stick) cut into cubes, plus more to coat ramekins
  • 1 cup chocolate chips
  • 1/2 cup powdered sugar plus more for topping
  • 2 large eggs plus 2 egg yolks
  • 1 tsp pure vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup all-purpose flour
  • 1/2 tsp kosher salt
  • 4 tbsp peanut butter divided
  • 1 cup water

Instructions:

  1. Grease four ramekins with butter. In a medium microwave-safe bowl, combine butter and chocolate chips and heat in 30-second intervals until melted.
  2. Add powdered sugar, eggs, egg yolks, and vanilla and whisk until smooth. Add cocoa powder, flour, and salt and whisk until just combined.
  3. Fill ramekins halfway with batter, then top each with 1 heaping tablespoon of peanut butter. Top with remaining batter. Cover ramekins tightly with foil.
  4. Place trivet inside Instant Pot and pour in water. Place three ramekins on trivet and stack fourth one in the center on top.
  5. Secure lid and select Pressure Cook/Manual on High for 20 minutes. Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid.
  6. Using tongs, carefully remove ramekins from Instant Pot. Uncover them and run a knife or offset spatula around edges. Invert each ramekin onto a plate, then dust with powdered sugar before serving.

Recipe and photograph by Party In An Instant Pot Cookbook.

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