By :Instant Pot Miracle |

Course | Dessert |
Cuisine | Modern |
Difficulty | Medium |
Browse Category | Dessert |
Duration | 1-2 hours |
Cooking Technique | Pressure Cook |
Main Ingredient | Flour, Peanut Butter, Sugar |
Prep Time | 25 minutes |
Cook Time | 35 minutes |
Servings |
8 servings
|
- 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
- 1/4 cup whipping cream
- 3 ounces milk
- semisweet or bittersweet chocolate chopped
- 1/2 cup powdered sugar
- 3 tablespoons creamy peanut butter
- 2-3 tablespoons milk
Ingredients
Ganache
Peanut Butter Glaze
|
- 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.
- 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.
- In a small bowl stir together the powdered sugar, peanut butter, and enough milk to make a thick drizzling consistency.

Instant Pot Miracle
Home cooks everywhere are raving about the efficiency, convenience, and affordability of the Instant Pot®. Now, with this full-color, must-have cookbook—fully authorized by the makers of the Instant Pot®—you can discover exactly how much this miracle appliance can do.
You’ll find 175 delicious recipes, from breakfast to dessert, including:
-Soups and stews, vegetable mains and sides, jams and yogurts—even cheesecake.
-Everyday staples like Beef Chili and Chicken Noodle Soup, flavorful new dishes like Thai Green Curry Chicken and Curried Cauliflower Soup, and dinner party fare such as Steamed Lobster Tails with Meuniére Sauce and Créme Brulée.
-Favorites from popular bloggers and cookbook authors who have embraced the Instant Pot® as a must-have addition to their kitchens.
This essential cookbook is the perfect guide to the best-selling kitchen appliance to come along in decades
All recipes by : Instant Pot Miracle
Newsletter
Leave a Reply
Want to join the discussion?Feel free to contribute!