Peanut Butter Explosion Cakes
Rating
FYI, #ValentinesDay is tomorrow...and if you forgot to make dinner reservations, make this Chocolate Peanut Butter Lava Cake.
Ingredients
- ½ c. (1 stick) butter, cut into cubes, plus more for ramekins
- 1 c. chocolate chips
- ½ c. powdered sugar, plus more for topping
- 2 large eggs, plus 2 egg yolks
- 1 tsp. pure vanilla extract
- ¼ c. unsweetened cocoa powder
- ¼ c. all-purpose flour
- ½ tsp. kosher salt
- 4 tbsp. peanut butter
- 1 c. water
Instructions
- FOR THE INSTANT POT:
- Grease 4 ramekins with butter. In a medium microwave-safe bowl, combine butter and chocolate chips and melt 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.
- Pour ramekins only halfway with batter, then top each ramekin with about 1 heaping tablespoon of peanut butter. Top with remaining batter. Cover ramekins tightly with foil.
- Place trivet inside Instant Pot and pour in water. Place 3 ramekins on trivet and stack fourth one in center on top. Lock lid and Pressure Cook on High for 20 minutes.
- Follow manufacturer's instructions for quick release and, using tongs, carefully remove ramekins from Instant Pot. Uncover and run a knife or offset spatula around edges. Invert onto plate, then dust with powdered sugar before serving.
- FOR THE AIR FRYER:
- Grease 4 ramekins with butter. In a medium microwave-safe bowl, combine butter and chocolate chips and melt 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.
- Pour ramekins only halfway with batter, then top each ramekin with about 1 heaping tablespoon of peanut butter. Top with remaining batter. Cover ramekins tightly with foil.
- Place ramekins in air fryer basket, working in batches if necessary. Cook at 375° for 12 minutes, remove foil, and cook for 6 minutes more.
- Carefully remove ramekins from air fryer; run a knife or offset spatula around edges. Invert onto plate, then dust with powdered sugar before serving.
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