Servings: It makes 1 cake in a 16 oz dish that serves about 2 to 4 people. You could probably make 2 small cakes in 8 oz ramekins instead.

Ingredients: subheading: Ingredients:
5 oz semi sweet chocolate chips 5 oz semi sweet chocolate chips
3 TBS butter 3 TBS butter
1 TBS coconut oil (and more to grease ramekin) 1 TBS coconut oil (and more to grease ramekin)
2 large eggs 2 large eggs
1 tsp vanilla 1 tsp vanilla
1 TBS organic coconut sugar 1 TBS organic coconut sugar
1/8 tsp salt ⅛ tsp salt
2 TBS peanut flour 2 TBS peanut flour
2 TBS natural peanut butter (smooth) 2 TBS natural peanut butter (smooth)
3 tsp organic raw cacao powder or cocoa powder 3 tsp organic raw cacao powder or cocoa powder

In a small stainless steel bowl, add chocolate chips, butter and coconut oil. Place on trivet in the instant pot with 2 cups of water below. Set in manual for 2 minutes. When time is up, slowly quick release the pressure. Remove lid and quickly turn over, so you don't drip water into bowl. (You can cover bowl with paper towel/coffee filter and foil over to prevent drops too.) Stir until smooth. In a separate bowl, beat eggs, sugar, vanilla and salt with an electric mixer until light and fluffy (for about 5 minutes). Add melted chocolate mixture to bowl of eggs and blend until smooth. Fold in peanut flour, peanut butter and cacao powder. Grease 1- 16oz ramekin with coconut oil or butter and dust with cocoa powder. Pour in batter, filling just ½ inch from top. Place on trivet with the same water from melting the chocolate (2 cups water). Set on manual, 7 minutes, QR. Remove lid quickly, and soak up any drips on your cakes with a paper towel or coffee filter. The center will be jiggly to the touch, but toothpick should come clean ½ inch from edge. Let cool about 10 minutes, and sprinkle with powdered sugar (optional), drizzle with a little soft peanut butter, serve warm and enjoy!