Fudgy, Flourless Chocolate Cake

"All you need is one bowl, your Instant Pot, and a craving for chocolate.

P.S. A dollop of crème fraiche is the perfect finishing touch, though unsweetened whipped cream or even vanilla (or caramel!) ice cream would be awfully nice, too."

10 tablespoons unsalted butter
1 cup semisweet (or bittersweet) chocolate or chocolate chips
2 tablespoons good quality cocoa powder, plus more for garnish
1/2 teaspoon fine sea salt
1/2 cup granulated sugar
1/2 cup light brown sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
Crème fraiche, for serving

Pour 1 cup of water into the Instant Pot. Line a 18cm springform pan (with removable bottom) with baking paper and oil the sides and paper-lined bottom with cooking spray or softened butter.

Put the butter, chocolate, and cocoa powder in a medium-sized microwave-safe bowl and microwave on high in 40 second intervals, whisking after each, until melted. Or, place the butter, chocolate, and cocoa powder in a heat-proof bowl over a pot of simmering water and whisk until melted.

Add the salt and sugars to the warm chocolate and whisk to combine. Add the vanilla and then the eggs one at a time, whisking gently after each, until combined.

Transfer the batter to the prepared pan and tap the pan against the counter to pop any air bubbles. You probably won't be able to pop them all (don't worry).

Cover the pan tightly with a sheet of tinfoil, making sure to tuck the edges of the sheet under the pan, and not on top. Place it on the Instant Pot trivet and using a tinfoil sling (head to this link to find out how to make a tinfoil sling: https://thisoldgal.com/pressure-cooker-guide-making-using-foil-sling/).

Secure the lid and Seal the Vent. Select Pressure Cook and set the cooking time for 50 minutes on High Pressure. The pot will take about 5 minutes to come to pressure before the actual cooking time begins.

When the cooking program ends, do a 10 minute Natural Pressure Release and then move the Pressure Valve to Venting and release the rest of the steam.

Open the pot and using the tinfoil sling, carefully remove the cake. .
Unwrap the tinfoil, being careful not to pour any of the collected condensation on the cake. The cake is ready if the center jiggles just slightly like firmly set jelly. Blot the top with a paper towel to absorb any condensation. Let the cake cool to room temp on the counter, about 2 hours.

Remove the sides of the pan by running a paring knife around the edges. Then remove the bottom of the pan by sticking a long knife between the paper and the round metal bottom piece and shimmying it a bit until the cake releases. Garnish with cocoa powder and serve slices with dollops of crème fraiche.

The cake will keep wrapped in plastic wrap on the counter for up to 3 days. Or you can refrigerate it for up to a week or freeze it for up to a month (and late-night frozen slivers of this baby are some of life’s greatest pleasures, FYI).

For more recipes like this head to the links below:

https://linkinprofile.com/jessiesheehanbakes

https://food52.com/

And this lovely photo is thanks to:

https://www.juliagartland.com/