Taste of Home
Pressure-Cooker Molten Mocha Cake
TOTAL TIME: Prep: 10 min. Cook: 25 min. + releasing
YIELD: 6 servings.
When I first made my decadent chocolate cake, my husband's and daughter's expressions said it all. She says it's one of her "most favorites." Later, I took one of these to our next-door neighbors. Their teenage son, who answered the door, ate the whole thing without telling anyone else about it! —Aimee Fortney, Fairview, Tennessee
Ingredients
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4 large eggs, room temperature
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1-1/2 cups sugar
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1/2 cup butter, melted
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1 tablespoon vanilla extract
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1 cup all-purpose flour
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1/2 cup baking cocoa
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1 tablespoon instant coffee granules
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1/4 teaspoon salt
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Fresh raspberries or sliced fresh strawberries and vanilla ice cream, optional
Directions
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1.
Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. In a large bowl, beat eggs, sugar, butter and vanilla until blended. In another bowl, whisk flour, cocoa, coffee granules and salt; gradually beat into egg mixture.
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2.
Transfer to a greased 1-1/2-qt. baking dish. Cover loosely with foil to prevent moisture from getting into dish. Fold and 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes.
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3.
Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. A toothpick should come out with moist crumbs. Using foil sling, carefully remove baking dish. If desired, serve warm cake with berries and ice cream.
Nutrition Facts
1 serving: 482 calories, 19g fat (11g saturated fat), 165mg cholesterol, 269mg sodium, 71g carbohydrate (51g sugars, 2g fiber), 8g protein.
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