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Instant Pot Flourless Chocolate Cake

Instant Pot Flourless Chocolate Cake is the best you have ever tasted with a fudgy, rich, chocolaty inside and light crispiness on the outside.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
10 mins
Total Time
1 hr 20 mins
Servings: 8 servings
Calories: 653 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Add 1 1/2 cups of water to the Instant Pot.
  2. Line a 7-inch springform pan with a parchment paper round and grease the sides and paper-lined bottom with cooking spray or butter.
  3. 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.
  4. Add the salt and both sugars to the warm chocolate mixture and whisk to combine.
  5. Add the vanilla and coffee. After that, add the eggs one at a time, whisking after each addition, until combined.
  6. Transfer the batter to the prepared pan and tap the pan against the counter to pop any air bubbles.
  7. Cover the pan with tin foil, place it on the Instant Pot trivet and lower the cake into the pot.
  8. Close and lock the lid and set the pressure release valve to sealing.
  9. Select Manual and set the cooking time for 50 minutes on high pressure.
  10. When the cooking time ends, let the pressure release naturally for 10 minutes and then open the pressure valve and release the remaining steam.
  11. Open the pot and using a dish towel, carefully remove the cake.
  12. 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.
  13. 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.
  14. Refrigerate the cake or serve it warm.
  15. Serve garnished with cocoa powder, fresh berries, and whipped cream on the side.

Nutrition Information

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

% 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.