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Pressure Cooker Molten Mocha Cake

Featured in the Honolulu Star-Advertiser on September 25, 2019.

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Ingredients:

Pressure Cooker Molten Mocha Cake

  • Non-stick cooking spray
  • 1 cup water
  • 4 large eggs
  • 1-1/2 cups sugar
  • 1/2 cup butter, melted
  • 1 tablespoon vanilla
  • 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:

  1. Coat a 1-1/2-quart baking dish with non-stick cooking spray; set aside.
  2. Pour water into a 6-quart pressure cooker.
  3. In a large bowl, beat eggs, sugar, butter and vanilla until blended.
  4. In another bowl, whisk flour, cocoa, coffee granules and salt; gradually beat into egg mixture.
  5. Transfer to prepared baking dish.
  6. Cover loosely with foil to prevent moisture from getting into dish.
  7. Place on a trivet with handles; lower into pressure cooker.
  8. Lock lid; make sure vent is closed.
  9. Cook at high pressure for 25 minutes.
  10. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions.
  11. A toothpick should come out with moist crumbs.
  12. If desired, serve warm cake with berries and ice cream.

Serves 6.

Approximate Nutrient Analysis per serving (not including optional fruit and ice cream):
550 calories, 25 g fat, 14 g saturated fat, 165 mg cholesterol, 300 mg sodium, 75 g carbohydrate, 1 g fiber, 57 g sugar, 7 g protein

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