Peanut Butter Molten Cakes

Peanut Butter Molten Cakes

Peanut Butter Molten Cakes: A Decadent Dessert with a Gooey Surprise

Treat yourself to the ultimate indulgence with Peanut Butter Molten Cakes, a rich and decadent dessert that combines the luscious flavours of chocolate and creamy peanut butter. These individual cakes are baked to perfection with a molten peanut butter centre that oozes out with every bite, creating a show-stopping treat that’s as impressive as it is delicious.

Using your Instant Pot, these molten cakes are surprisingly simple to prepare. The gentle cooking process ensures the cakes stay moist and tender while achieving the perfect gooey centre. With just the right balance of sweetness and the nutty richness of peanut butter, these cakes are a dessert lover’s dream. Serve them warm, topped with a scoop of vanilla ice cream or a sprinkle of crushed peanuts for an extra layer of indulgence.

Perfect for dinner parties, date nights, or a special treat for yourself, Peanut Butter Molten Cakes are a guaranteed crowd-pleaser. The combination of textures and flavours creates a truly memorable dessert experience, and with the Instant Pot, you can enjoy this gourmet delight with minimal effort.

Servings:
4 servings

Product:
Instant Pot Multi Pressure Cooker

Ingredients

  • 110 g butter
  • 200 g chocolate chips
  • 100 g sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 65 g unsweetened cocoa powder
  • 65 g plain flour
  • 1/2 tsp kosher salt
  • 4 tbsp peanut butter
  • 250 ml water

Instructions

  1. Grease four ramekins with butter.
  2. In a microwave-safe bowl, combine butter and chocolate chips and heat in 30-second intervals until melted.
  3. Add sugar, eggs, egg yolks, and vanilla and whisk until smooth, then add cocoa powder, flour, and salt and whisk until just combined.
  4. Fill ramekins halfway with batter, then top each with 1 tablespoon (heaping) of peanut butter. Top with remaining batter. Cover ramekins tightly with foil.
  5. Place trivet inside Instant Pot and pour in the water. Place three ramekins on trivet and stack fourth one in the centre on top.
  6. Secure lid and select Pressure Cook for 20 minutes. When the cooking program has finished, perform a quick pressure release.
  7. 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 additional sugar before serving.
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