Peanut Butter Molten Cakes


  • 1/2 cup butter(<sa>1 stick</sa>) cut into cubes, plus more for 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
  • Grease four ramekins with butter. In a medium microwave-safe bowl, combine butter and chocolate chips and heat in 30-second intervals until melted.
  • Add powdered sugar, eggs, egg yolks, and vanilla and whisk until smooth. Add cocoa powder, flour, and salt and whisk until just combined.
  • Fill ramekins halfway with batter, then top each with 1 tablespoon (heaping) of peanut butter. Top with remaining batter. Cover ramekins tightly with foil.
  • Place trivet inside Instant Pot and pour in water. Place three ramekins on trivet and stack fourth one in the center on top.
  • Secure lid and 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.
  • 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.
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