Instant Pot Chocolate Fudge Cake Recipe

Method

• 1)

  Melt 1 stick of Butter in a sauce pan on low heat. Once the butter has melted, remove the pan from the heat and add ½ Cup Cocoa, 1 Cup of Sugar, ¼ Cup Flour, a Pinch of Salt and stir to combine everything. Add the 2 Eggs and whisk the entire mixture very well, it will look separated and grainy at first, but keep whisking until it looks smooth and shiny

• 2)

  Coat your 4 – 4oz ramekins or 7 Hatrigo mini metal bowls well with butter and dust them with flour to coat & shake off any excess flour. If you’re using the silicone egg bites molds, just butter them. Pour the batter into the bowls about 80% full.

• 3)

  Pour 1 Cup of Water into the Instant Pot, place the trivet into it, stack the ramekins on top or place the Hatrigo cake pan with the mini bowls on the trivet. Seal the Instant Pot and set for

  25 Minutes High Pressure for 4 – 4oz Ramekins

  25 Minutes High Pressure for Silicone Egg Bites tray

  33 Minutes High Pressure for Hatrigo mini bowls

• 4)

  Once the timer is up, do a quick release of the steam by switching the knob to venting. Once the pin drops, open the lid. Wait a minute before lifting the cakes out. Let them cool for about 10 minutes. Protect your hands since the bowls will still be warm, run a sharp pairing knife along the edge and flip the cake out onto a small plate (if you used the egg bites mold, no need to use a pairing knife, they should pop out easily). Dust with powdered sugar, serve with berries, whipped cream or ice cream. Enjoy!