peanut butter molten cakes in air fryer

Peanut Butter Molten Cakes


Peanut Butter Molten Cakes

Peanut Butter Molten Cakes

4 servings


  • 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


  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.


Instant Pot, Vegetarian