Flourless Chocolate Cake


  • 10 oz (300 g) dark chocolate, chopped
  • ¾ cup (170 g) butter, cubed
  • 4 extra large eggs
  • ¾ cup sugar
  • Cacao Powder and Raspberries
  • Grease a 7” (18 cm) round mold. Put parchment paper in the mold and grease again. You can use the Instant Pot removable round bake pan for this.
  • Melt the chocolate along with the butter over a bain-marie or in the microwave at low power, for 30-second intervals. Keep stirring until everything is melted.
  • In a bowl, beat the eggs with the sugar until you have a creamy mixture. Add the chocolate with melted butter. Stir until the mixture is homogeneous.
  • Pour the mixture into the mold and cover with aluminum foil. In the Instant Pot® bowl, put 1 ½ cups of water, the rack, and, on top, the round mold.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 35 Minutes.
  • When done, press Cancel and let the pressure release naturally.
  • Once all the steam has been released, remove the lid and take out the mold. Let cool at room temperature. Sprinkle cacao powder over the cake. Serve with raspberries.
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