Lava Cake

Lava Cake

Instant Pot Better Than Sex Chocolate Lava Cake

Ingredients

Refrigerated

·         1 Egg yolk

·         3 Eggs

Baking & Spices

·         1 Caramel drizzle

·         1 Chocolate magic shell ice cream topping

·         6 tbsp Flour

·         1 cup Powdered sugar

·         1 cup Semi sweet chocolate chips

·         1 tbsp Vanilla

Dairy

·         1 stick Butter

Frozen

·         1 Ice cream

Other

·         4 Pyrex 6oz bowls

INSTRUCTIONS

1.    place chocolate chips and butter in a large bowl and microwave for 2 minutes mix until well combine.

2.    Mix in powdered sugar until smooth.

3.    Add 3 eggs and egg yolk until well combined.

4.    Add Vanilla and flour and stir until well combine.

5.    Spray each Pyrex Bowl with pam cooking spray.

6.    Pour batter into each bowl filling to the top.

7.    Place your trivet in your instant pot with one cup of water.

8.    Place your bowls on the trivet.

9.    I had to fit 3 on the bottom and one on the top.

10.  Place your pot on MANUAL HIGH PRESSURE for 9 minutes.

11.  Do a quick release.

12.  Remove from the Instant pot and place upside down on a plate Top with ice cream, caramel, and magic shell.

13.  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.

Chocolate Lasagna - Oreo - Thanks Justin!

Chocolate Lasagna Oreo

Ingredients

·         SERVINGS

30

• 36Oreo cookies
• 6tablespoons butter, melted
• 1(8 ounce) package cream cheese, softened
• ¹⁄₄cup granulated sugar
• 2tablespoons milk, cold
• 1(12 ounce) container Cool Whip, divided
• 2(4 ounce) packages chocolate instant pudding
• 3 ¹⁄₄cups milk, cold

• 1 ¹⁄₂cups mini chocolate chips

Directions

1.   Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.

2.   Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.

3.   Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.

4.   In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.

5.   Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Double Chocolate Chip Frappe

DOUBLE CHOCOLATE CHIP FRAPPE

1 Cup Milk
2 T     Sugar
1/3 Cup Chocolate chips
3 T      Chocolate syrup
2 Cups Ice
1/8 t     Vanilla

Blend!

Enjoy!