Instant Pot Peanut Butter Lava Cake
The ultimate comfort food, the Instant Pot Peanut Butter Lava Cake is rich, creamy, and simply delicious. With its gooey center and chocolatey flavor, this easy dessert is perfect for any occasion. Make it tonight to satisfy your sweet tooth!
Equipment
- Frying Pan
- Whisk
- Instant Pot
- Wooden Spoon
- Mixing Bowl
Ingredients
- 1/2 cup unsalted butter cut into cubes - plus more for ramekins
- 1 cup chocolate chips dark or semi-sweet
- 1/2 cup powdered sugar plus more for topping
- 2 large eggs room temperature
- 2 large egg yolks room temperature
- 1 teaspoon pure vanilla
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon espresso powder
- 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 4 tablespoons creamy peanut butter divided
- 1 cup water for the pot
Instructions
- Grease four ramekins with butter and set them aside.
- In a medium microwave-safe bowl, combine butter and chocolate chips and heat in 30-second intervals until melted. Make sure to stir well after each interval, as the residual heat will melt the chocolate.
- Add powdered sugar, eggs, egg yolks, and vanilla to the melted chocolate and whisk until smooth.
- Add cocoa powder, espresso powder, flour, and salt to the mixture and whisk until just combined.
- Fill the ramekins halfway with batter, then add to each a heaping 1 tablespoon of peanut butter.
- Top with the remaining batter, leaving about 1 inch for the cakes to expand.
- Cover ramekins tightly with foil.
- Place trivet inside Instant Pot and pour in the water.
- Arrange three ramekins onto the trivet and stack the fourth one in the center on top.
- Secure lid and seal the valve on old models, Pressure Cook/Manual on High for 20 minutes.
- After that, follow the manufacturer’s instructions to do a quick release.
- Carefully open the lid and using tongs remove ramekins from the Instant Pot.
- Uncover them and run a butter knife around the edges. After that, invert each ramekin onto a plate, then dust with powdered sugar before serving.
Notes
- Storage: Store any leftover cakes in an airtight container in the refrigerator. They can last up to three days.
- Freezing: Yes, you can freeze the uncooked batter in the ramekins. Just make sure to thaw them before cooking.
- Pairing: This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added creaminess.
- Serving warm: Serve the lava cake warm for the best experience. You want that gooey center to flow out!
- Experiment with flavors: Try adding different flavored chocolate chips or nut butters to customize the cake to your liking.