Instant Pot Flourless Chocolate Cake
User Reviews
5.0
18 reviews
Excellent
Instant Pot Flourless Chocolate Cake
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Instant Pot Flourless Chocolate Cake is the best you have ever tasted with a fudgy, rich, chocolaty inside and light crispiness on the outside.
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Ingredients
- 15 tablespoons unsalted butter
- 1 1/2 cup semisweet chocolate chips or bittersweet
- 4 tablespoons unsweeteened Dutch-processed cocoa powder plus more for garnish
- 1/2 teaspoon fine sea salt
- 1/2 cup white granulated sugar
- 1 cup light brown sugar
- 2 tablespoons strong coffee like liquid espresso (not espresso powder)
- 2 teaspoons pure vanilla extract
- 6 large eggs at room temperature
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Instructions
- Add 1 1/2 cups of water to the Instant Pot.
- Line a 7-inch springform pan with a parchment paper round and grease the sides and paper-lined bottom with cooking spray or butter.
- Add the butter, chocolate, and cocoa powder to a medium-sized microwave-safe bowl and microwave on high in 30-second intervals. Whisk well after each interval, until melted and smooth.
- Add the salt and both sugars to the warm chocolate mixture and whisk to combine.
- Add the vanilla and coffee. After that, add the eggs one at a time, whisking after each addition, until combined.
- Transfer the batter to the prepared pan and tap the pan against the counter to pop any air bubbles.
- Cover the pan with tin foil, place it on the Instant Pot trivet and lower the cake into the pot.
- Close and lock the lid and set the pressure release valve to sealing.
- Select Manual and set the cooking time for 50 minutes on high pressure.
- When the cooking time ends, let the pressure release naturally for 10 minutes and then open the pressure valve and release the remaining steam.
- Open the pot and using a dish towel, carefully remove the cake.
- Remove the tin foil, and check if the cake is ready. If the center jiggles just slightly it is good, if it's liquidy, return it to the pot for another 5 to 10 minutes.
- Let the cake cool to room temperature on the counter, for about 2 hours. After that, run a thin long knife around the edges and remove the springform sides.
- Refrigerate the cake or serve it warm.
- Serve garnished with cocoa powder, fresh berries, and whipped cream on the side.
Nutrition Information
Show Details
Calories
653kcal
(33%)
Carbohydrates
65g
(22%)
Protein
8g
(16%)
Fat
42g
(65%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
182mg
(61%)
Sodium
374mg
(16%)
Potassium
382mg
(11%)
Fiber
4g
(16%)
Sugar
56g
(112%)
Vitamin A
856IU
(17%)
Calcium
79mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 653 kcal
% Daily Value*
| Calories | 653kcal | 33% |
| Carbohydrates | 65g | 22% |
| Protein | 8g | 16% |
| Fat | 42g | 65% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 182mg | 61% |
| Sodium | 374mg | 16% |
| Potassium | 382mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 56g | 112% |
| Vitamin A | 856IU | 17% |
| Calcium | 79mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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