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Peanut Butter Molten Cakes Recipe

Peanut Butter Molten Cakes

Course Dessert
Cuisine Modern
Servings 4


  • Instant Pot Multi Pressure Cooker


  • 110 g butter cut into cubes, plus more for ramekins,
  • 200 g chocolate chips
  • 100 g sugar plus more for topping
  • 2 large eggs plus 2 egg yolks
  • 1 tsp vanilla extract
  • 65 g unsweetened cocoa powder
  • 65 g plain flour
  • 1/2 tsp kosher salt
  • 4 tbsp peanut butter divided
  • 250 ml water


  • Grease four ramekins with butter.
  • In a microwave-safe bowl, combine butter and chocolate chips and heat in 30-second intervals until melted.
  • Add sugar, eggs, egg yolks, and vanilla and whisk until smooth, then 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 the water. Place three ramekins on trivet and stack fourth one in the centre on top.
  • Secure lid and select Pressure Cook for 20 minutes. When the cooking program has finished, perform a quick pressure release.
  • 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.
Keyword Instant Pot, vegetarian