Ingredients

The following ingredients have 4 Servings
  • 1/2 cup unsalted butter (cut into cubes - plus more for ramekins,)
  • 1 cup chocolate chips (dark or semi-sweet)
  • 1/2 cup powdered sugar (plus more for topping)
  • 2 large eggs (room temperature)
  • 2 egg yolks (room temperature)
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon espresso powder
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 4 tablespoons creamy peanut butter (divided)
  • 1 cup water (for the pot)

Instruction

  • 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.