Air Fryer Peanut Butter Explosion Cakes

Without a doubt, these are the greatest molten cakes. Either the Instant Pot or the Air Fryer can delicately cook them to utter perfection. The cake has an absolutely delicious, deliciously creamy centre that is incredibly rich. This cake has us completely enamoured, and you will be too soon.

Yields: 4 portions

Ten minutes for preparation
A total of 45 minutes
CAL/SERV: 740

Ingredients For Air Fryer Peanut Butter Explosion Cakes

1. Half a cup (1 stick) of cubed butter + additional for the ramekins
2. One crate of chocolate chips
3. Add extra powdered sugar for the topping (1/2 cup).
4. Two huge eggs with two yolks
5. One teaspoon of pure vanilla extract
6. 1/4 cup powdered unsweetened cocoa
7. 1/4 cup flour (all-purpose)
8. A half-tsp kosher salt
9. 1/4 cup peanut butter
10. One cup of water

Instructions For Air Fryer Peanut Butter Explosion Cakes

 For the Instant Pot:

1. Apply butter grease to four ramekins. Melt butter and chocolate chips in a medium microwave-safe bowl, stirring after 30 seconds to ensure the chips are melted. Whisk in the vanilla, eggs, yolks, and powdered sugar until smooth. Whisk in the flour, salt, and cocoa powder until well blended.
2. Fill ramekins only halfway with batter, and then place a generous tablespoon of peanut butter on top of each ramekin. Place the remaining batter on top. Tightly cover ramekins with foil.
3. After setting the trivet inside the Instant Pot, add water. Arrange three ramekins on the trivet, then stack the fourth one in the middle. Close the lid and apply pressure. Cook for 20 minutes on high.
4. Using tongs, carefully remove the ramekins from the Instant Pot, adhering to the manufacturer’s directions for a rapid release. Remove the cover and trim the edges with a knife or offset spatula. Before serving, invert onto a dish and sprinkle with powdered sugar.

For the air fryer;

1. Apply butter grease to four ramekins. Melt butter and chocolate chips in a medium microwave-safe bowl, stirring after 30 seconds to ensure the chips are melted. Whisk in the vanilla, eggs, yolks, and powdered sugar until smooth. Whisk in the flour, salt, and cocoa powder until well blended.
2. Fill ramekins only halfway with batter, and then place a generous tablespoon of peanut butter on top of each ramekin. Place the remaining batter on top. Tightly cover ramekins with foil.
3. Working in batches as needed, place ramekins in the air fryer basket. Once the foil is removed, cook for a further 6 minutes at 375° for 12 minutes.
4.  Gently take the ramekins out of the air fryer and carefully trim the edges with a knife or offset spatula. Before serving, invert onto a dish and sprinkle with powdered sugar.