Sunday, July 12, 2020

Instant Pot Chocolate Cake

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  • 1 cup sugar
  • 1 teaspoon Vanilla
  • 1/2 cup butter
  • 2 large eggs
  • 3/4 cup flour
  • 1/2 cup Cocoa Powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chips (semi-sweet if you like it dark, milk chocolate otherwise)

  1. Cream the sugar, vanilla, and butter together until light and fluffy. Beat in eggs, one at a time until well-combined.
  2. Separately, whisk together the flour, cocoa, baking powder, and salt. Slowly add flour mixture to egg mixture until thoroughly combined. Stir in the chocolate chips.
  3. Grease a 6-inch spring-form pan with. Pour the batter into the pan and smooth the top; cover loosely with aluminum foil. Pour about a cup of water into your Instant Pot. Place wire trivet upside down into the bottom of the pot and set the pan on top. Place lid on pot and lock into place to seal. Pressure cook on high pressure for 40 minutes. Let sit 10 minutes, then use quick pressure release.

NOTE: It's a good idea to rig a sling with twine or cotton strips so you can lower/raise the pan into/out of the pot, particularly if you are using the three-quart model. Also, the recipe above will yield a molten center. Try splitting the batter in half and pressure-cook each half for 30 minutes to get a more cake-like result.

Note also that this recipe uses no liquid other than eggs and melted butter. As a result, it is one dangerously rich confection. If you eat it, your arteries will clog, your blood pressure will soar, and your pancreas will file an International Criminal Court complaint in The Hague.

Be sure to eat it warm with ice cream.

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