Flourless Chocolate Mini-Cakes in the Instant Pot
Rich and decadent, these mini-cakes are sure to hit your chocolate craving!
Equipment
- Pressure Cooker
- Oven-Safe Ramekins
- Trivet for Pressure Cooker
Ingredients
- ½ cup butter or 1 stick butter or 4 oz. butter
- 1 cup semi-sweet chocolate chips I use 60% cocoa chocolate chips
- 1 cup powdered sugar
- 3 eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
- 5 tablespoons cocoa powder
- orange oil or raspberry extract, optional
Instructions
- Prepare ramekins by spraying with non-stick spray or buttering the inside of the dishes.
- Gently melt butter and chocolate chips in the microwave. Use 50% power for 1-minute increments, stirring in between. Do not hurry this step.
- Once butter and chocolate are completely melted, stir in powdered sugar and cocoa until well-combined.
- Mix in eggs, yolk, and vanilla, stirring until smooth. Add additional flavoring, if desired.
- Spoon batter evenly into six prepared ramekins.
- Add 1 cup water to Instant Pot insert.
- Place ramekins on trivet in Instant Pot, stacking a second layer on top of the first.
- Close lid of Instant Pot, and check steam release valve to make sure it is set to [Sealing].
- Choose [Pressure Cook] or [Manual] program.
- Select [Low] pressure if possible.
- Adjust pressure cook time to 5 minutes by pressing the [+] or [-] buttons.
- Instant Pot will heat up, come to pressure, count down the 5 minutes, and then beep. Being careful to keep hands and face away from hot steam, quick release the pressure by turning steam release valve to [Venting].
- Once float valve has dropped, carefully open the Instant Pot, pointing the lid away from you. Use tongs and hot pads to carefully remove the hot ramekins. Invert mini-cakes on individual plates and serve. Enjoy with ice cream or whipped cream!
Nutrition
Calories: 440kcalCarbohydrates: 38gProtein: 6gFat: 30gSaturated Fat: 18gCholesterol: 157mgSodium: 172mgPotassium: 264mgFiber: 4gSugar: 31gVitamin A: 650IUCalcium: 45mgIron: 3mg
Tried this recipe?Let us know how it was!
Keto Zuppa Toscana in the Instant Pot
Hello,
Thank you very much for this recipe. I made it last night for Valentine’s Day. I halved it because there are only two of us and we don’t eat many sweets, but this recipe sounded indulgent. The ingredients were incredibly easy to put together. I used semisweet chips from a local Amish bulk store. I used one larger ramekin and it wasn’t quite “pudding set” at 5 minutes, so I put it in for another three with a piece of aluminum foil on top. It did not quite come out entirely onto a plate for me, but I probably didn’t spray my ramekin well.
This is the most delicious and rich flourless-cake either of us had ever had. My partner raved about it immediately. The pudding set on the cake (which I’m hoping was right) was absolutely silky and rich and smooth but not at all overpoweringly sweet or intense. I am so impressed that this recipe came together so easily and quickly in the IP. Thank you for a great recipe.
Emily, Thank you so much for taking the time to let us know how the cake turned out. I’m thrilled that you had good results! Amish chocolate chips must be delicious!
When I was testing the recipe, getting the timing right on the pudding set was the biggest challenge (and required multiple batches, darn it 😉.) It sounds like you did it right, if it was still a little soft in the middle.
It’s a good idea to add instructions for only a couple, I’ll try some variations on that. What size single ramekin did you use?
I had to pour water in it and then into a measuring cup to find out – it looks like it’s about 20 oz.