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 Enjoyable
Kitchen Advice
- Use room temperature eggs for better mixing and texture.
- Allow the cake to cool completely before removing from the pan to keep it intact.
Step 1
Pour 2 cups of water into your Instant Pot and placing the trivet inside. Butter an 8-inch round cake pan really well so the cake doesn’t stick. In a large microwave-safe bowl, combine the chocolate and butter. Microwave it for 2 minutes on medium-high, then whisk everything together. Pop it back in the microwave for another 2 minutes, whisk again, and repeat as needed until the chocolate and butter are fully melted and smooth.
Step 2
Stir in the sugar until it’s well combined, then mix in the almond flour. Add the egg yolks and give everything a good stir until the batter is smooth. In a separate bowl, beat the egg whites until they hold soft peaks, then gently fold them into the chocolate mixture, being careful not to deflate the batter.
Step 3
Pour the batter into your prepared pan and cover it tightly with aluminum foil. Set the pan on the trivet inside the Instant Pot, lock the lid, and cook on high pressure for 30 minutes. It’ll take about 10 to 15 minutes for the pressure to build up. Once the timer goes off, let the pressure release naturally, which should take around 15 minutes.
Step 4
Carefully open the lid, use tongs to lift the cake out, and let it cool on a wire rack for about 15 minutes. To remove the cake from the pan, place a plate over the top, flip it over, then flip it again onto a clean plate to get it right-side up. Finish by dusting the cake with a little powdered sugar and cocoa powder before serving.
