Instant Pot Flourless Chocolate Cake
User Reviews
5
Instant Pot Flourless Chocolate Cake
Description
This Instant Pot Flourless Chocolate Cake uses semisweet or bittersweet chocolate melted together with butter and cocoa powder as its base. The mixture is sweetened with granulated and brown sugar, flavored with vanilla and liquid coffee, then combined with eggs to form a smooth batter. Cooking the cake in a pressure cooker helps maintain moisture and develop a shiny, dense texture.
The cake has a rich, dense consistency because it lacks flour, with a flavor enhanced by the bittersweet chocolate and cocoa powder balanced by the coffee and vanilla. The natural sweetness and slight bitterness complement each other well.
Because it is flourless, this cake pairs well with lightly sweetened whipped cream or fresh fruit. The natural density makes it satisfying for smaller servings. Handling eggs at room temperature and carefully folding ingredients ensures a uniform batter and good texture. Natural pressure release is used to finish cooking gently and prevent cracks on top.
Ingredients
- 15 tablespoons butter unsalted
- 1 1/2 cup semisweet chocolate chips or bittersweet
- 4 tablespoons dutch-processed cocoa powder plus more for garnish, unsweetened
- 1/2 teaspoon salt fine sea salt
- 1/2 cup granulated sugar white
- 1 cup light brown sugar
- 2 tablespoons coffee like liquid espresso (not espresso powder, strong
- 2 teaspoons vanilla extract pure
- 6 egg at room temperature, large
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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