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
Pressure-Cooker Molten Mocha Cake
Test Kitchen tips
Ingredients
- 4 large eggs, room temperature
- 1-1/2 cups sugar
- 1/2 cup butter, melted
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup baking cocoa
- 1 tablespoon instant coffee granules
- 1/4 teaspoon salt
- Fresh raspberries or sliced fresh strawberries and vanilla ice cream, optional
Directions
- 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.
- 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.
- 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.
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