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Bacon-Onion Jam
| Prep Time | 25 minutes |
| Cook Time | 35 minutes |
| Servings |
8 servings
|
Ingredients
- Nonstick baking spray
- 2 ounces bittersweet chocolate chopped
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon Vanilla
- 1/4 cup creamy peanut butter
- Ganache or Peanut Butter Glaze
- honey-roasted peanuts chopped, optional
Ganache
- 1/4 cup whipping cream
- 3 ounces milk
- semisweet or bittersweet chocolate chopped
Peanut Butter Glaze
- 1/2 cup powdered sugar
- 3 tablespoons creamy peanut butter
- 2-3 tablespoons milk
Ingredients
Ganache
Peanut Butter Glaze
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Instructions
- Generously coat a
3-cup fluted tube pan with baking spray. - In a small saucepan melt the chocolate over low heat. Set aside to cool.
- In a small bowl stir together the flour, baking powder, and salt; set aside.
- In a medium bowl beat the butter on medium speed for 30 seconds. Add the sugar and beat on medium for 1 to 2 minutes or until well combined.
- Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
- Add flour mixture and beat just until combined. Transfer half of the batter (about
1 cup ) to a small bowl; stir in the melted chocolate. - Stir peanut butter into the remaining batter. Alternately drop spoonfuls of chocolate and peanut butter batters into the prepared pan.
- Using a table knife, gently cut through batters to swirl them together (do not overmix).
- Place the trivet in the Instant Pot. Add
1 cup of water to pot. Place the cake pan on the trivet. Secure the lid on the pot. - Close the pressure-release valve. Select Manual and cook at high pressure for 25 minutes. When cooking is complete, use a quick release to depressurize.
- Carefully remove the cake from the pot. Let the cake cool on a wire rack for 10 minutes, then remove cake from pan and let cool completely on a wire rack.
- Drizzle with Ganache or Peanut Butter Glaze. If using Peanut Butter Glaze, sprinkle with peanuts if desired.
Ganache
- In a small saucepan bring whipping cream just to boiling over medium heat.
- Remove from heat and add the chocolate. Do not stir.
- Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes before using.
Peanut Butter Glaze
- In a small bowl stir together the powdered sugar, peanut butter, and enough milk to make a thick drizzling consistency.
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I should have covered the cake in the instapot with foil but failed to do so. Cake came out too wet
Where can i find a 3 cup fluted cake pan for the 6” insta Pot?
Made two of these for Easter. They turned out great. I did cover them with foil as suggested by other comment.
Not cooked at all….runny gooey mess under a rubbery looking top
I followed all the directions and after 25 minutes the cake wasn’t done. I took it out anyway and let it cool 10 minutes and took it out of the pan and it collapsed because it wasn’t done. What happened?