Prepare to embark on a chocolate journey that will make your taste buds dance with pure delight! This Instant Pot Flourless Chocolate Cake is not just a dessert; it's a rich, velvety experience that will transform your ordinary day into an extraordinary chocolate celebration. Imagine a cake so intensely chocolatey, so smooth, and so effortlessly created that it seems almost magical – and the best part? It comes together in less than an hour with minimal effort!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup dark chocolate chips
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
Instructions
- Prepare the Instant Pot by placing the trivet and 1 cup of water in the bottom of the inner pot.
- In a microwave-safe bowl, combine dark chocolate chips and unsalted butter. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
- In a separate large mixing bowl, whisk together granulated sugar, eggs, and vanilla extract until well combined and slightly frothy.
- Gradually fold the melted chocolate and butter mixture into the egg mixture, stirring continuously to prevent scrambling.
- Sift cocoa powder and salt into the batter, gently folding until fully incorporated and no dry streaks remain.
- Grease an 7-inch springform pan that fits inside the Instant Pot. Pour the chocolate batter into the prepared pan.
- Cover the pan tightly with aluminum foil to prevent moisture from dripping onto the cake.
- Carefully lower the covered pan onto the trivet in the Instant Pot using a long-handled sling or foil handles.
- Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 35 minutes.
- Once cooking is complete, allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
- Remove the pan from the Instant Pot using the trivet handles and let cool completely on a wire rack.
- Once cooled, remove the springform ring and transfer the cake to a serving plate.
- Optional: Dust with powdered sugar, serve with whipped cream, or garnish with fresh berries before serving.
Tips
- Use high-quality dark chocolate chips for the most intense and rich chocolate flavor.
- Ensure all ingredients are at room temperature to help them blend smoothly.
- Be careful not to overmix the batter – gentle folding prevents tough texture.
- Use a 7-inch springform pan that fits comfortably inside your Instant Pot.
- Tightly cover the pan with aluminum foil to prevent water condensation.
- Allow the cake to cool completely before removing from the pan for the best texture.
- For an extra touch of elegance, serve with a dusting of powdered sugar or a dollop of whipped cream.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Let the cake come to room temperature before serving for the most luxurious texture.
- For a gluten-free option, double-check that your cocoa powder is certified gluten-free.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 5g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 110mg
