Ingredients
- 4 ½ ounces semisweet chocolate (such as Baker's®), chopped
- ½ cup unsalted butter
- ½ cup white sugar
- 1 ⅜ cups almond flour
- 3 large eggs, separated, divided
- 1 tablespoon powdered sugar
- 1 tablespoon unsweetened cocoa powder
Why This Recipe Is So Loved
Practical Cooking Tips
- Make sure to grease the pan well to prevent sticking.
- Let the cake cool completely before removing it from the pan to keep it intact.
Step 1
Pour 2 cups of water into your Instant Pot and placing the trivet inside. Grease an 8-inch round cake pan generously with butter. In a large microwave-safe bowl, combine the chocolate and butter. Microwave it for 2 minutes at 800 watts, then give it a good whisk. Pop it back in the microwave for another 2 minutes, whisk again, and keep microwaving and stirring in short bursts until everything is completely melted and smooth.
Step 2
Once melted, stir in the sugar until well combined, then add the almond flour and mix it in. Beat in the egg yolks until the batter is smooth. In a separate bowl, whisk the egg whites until they form soft peaks. Gently fold the egg whites into the chocolate mixture, being careful not to knock out the air.
Step 3
Pour the batter into your prepared pan and cover it tightly with foil. Place the pan on the trivet inside the Instant Pot. Seal the lid and set the cooker to high pressure for 30 minutes. It will take about 10 to 15 minutes to come up to pressure.
Step 4
When the cooking time is up, let the pressure release naturally for about 15 minutes before opening the lid. Carefully lift the cake out using tongs and set it on a wire rack to cool for 15 minutes. To remove the cake from the pan, place a plate on top, flip it over, then flip it again onto another plate so it’s right side up.
Step 5
Finish by dusting the top with powdered sugar and a little cocoa powder before serving. Enjoy!
