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Chocolate Lava Cakes (Instant Pot) || Recipe Test + Gluten Free Variation

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For the gluten free lava cake variations replace the 6 Tbsp of flour with either 6 Tbsp of cassava flour (like Otto’s Naturals brand) OR 3 Tbsp of almond flour and 3 Tbsp of arrowroot flour.

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Original Recipe Here

1 stick butter
3 eggs
1 egg yolk
1 cup semi-sweet chocolate chips
1 tbs Vanilla
6 tbs flour
1 cup powdered sugar
for topping:
Ice cream
Caramel drizzle
chocolate Magic shell ice cream topping
4 Pyrex 6oz bowls

place chocolate chips and butter in a large bowl and microwave for 2 minutes mix until well combined.
Mix in powdered sugar until smooth.
Add 3 eggs and egg yolk until well combined.
Add Vanilla and flour and stir until well combined.
Spray each Pyrex Bowl with pam cooking spray.
Pour batter into each bowl filling to the top.
Place your trivet in your instant pot with one cup of water.
Place your bowls on the trivet.
I had to fit 3 on the bottom and one on the top.
Place your pot on MANUAL HIGH PRESSURE for 9 minutes.
Do a quick release.
Remove from the Instant Pot and place upside down on a plate Top with ice cream, caramel, and magic shell.
For Peanut butter Lava Cake: Same directions as above but mix together 4 tbs peanut butter, 1 tbs butter, 2 tbs powdered sugar. Pour batter halfway in each cup and Place Peanut butter mixture in the center. Cover with more chocolate batter. Cook as directed above.

For Peanut butter Lava Cake: Same directions as above but mix together 4 tbs peanut butter, 1 tbs butter, 2 tbs powdered sugar. Pour batter half way in each cup and Place Peanut butter mixture in the center. Cover with more chocolate batter. Cook as directed above.

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