Instant Pot Peanut Butter Lava Cake
User Reviews
5
Instant Pot Peanut Butter Lava Cake
Description
This peanut butter lava cake recipe uses an Instant Pot to steam individual cakes in ramekins. The batter blends butter, chocolate chips, powdered sugar, eggs, cocoa powder, espresso powder, flour, and salt to form a dense chocolate base. A generous spoonful of creamy peanut butter is buried in the center before topping with more batter and sealing the ramekins with foil.
Pressure cooking steam-cooks the cakes gently, creating a moist, tender cake exterior that yields to a soft, molten peanut butter center. The espresso powder in the cocoa mix subtly enhances the chocolate flavor. The molten center contrasts with the baked cake, offering a gooey texture that folds into the rich chocolate surrounding it.
Serving these cakes warm highlights the lava effect. They can be topped with powdered sugar or paired with ice cream or fresh fruit for a decadent treat. This recipe makes four individual cakes, ideal for portion control or sharing.
Ingredients
- 1/2 cup butter cut into cubes - plus more for ramekins, unsalted
- 1 cup chocolate chips dark or semi-sweet
- 1/2 cup powdered sugar plus more for topping
- 2 egg room temperature, large
- 2 egg room temperature, yolk
- 1 teaspoon vanilla extract pure
- 1/4 cup cocoa powder unsweetened
- 1/4 teaspoon espresso powder
- 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 4 tablespoons peanut butter divided, creamy
- 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, flour, and salt to the mixture and whisk until just combined.
- Fill ramekins halfway with batter, then add to each a heaping 1 tablespoon of peanut butter.
- Top with 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4lava cakes
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Calories | 507kcal | 25% |
| Carbohydrates | 40g | 13% |
| Protein | 14g | 28% |
| Fat | 40g | 62% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 240mg | 80% |
| Sodium | 612mg | 26% |
| Potassium | 583mg | 12% |
| Fiber | 10g | 40% |
| Sugar | 17g | 34% |
| Vitamin A | 973IU | 19% |
| Calcium | 84mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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