Chocolate Fudge Cake
Chocolate Fudge Cake
By :Williams Sonoma Book 2 |

A little goes a long way with this super simple chocolate cake, which comes together quickly without any fancy baking tools. A scoop of vanilla ice cream is the perfect partner for the deep, luxurious mocha flavor.
Course | Dessert |
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Dessert |
Duration | 30-60 min |
Cooking Technique | Pressure Cook |
Main Ingredient | Chocolate Chips, Cocoa Powder, Eggs, Espresso, Pure Vanilla Extract |
Prep Time | 20 minutes |
Cook Time | 35 minutes |
Servings |
6-8 servings
|
Ingredients
- 5 tbsp unsalted butter melted, plus more for greasing
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder plus more for dusting
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 tsp pure vanilla extract
- 1 espresso (or
2 tablespoons boiling water mixed with1 tablespoon instant espresso powder) - 8 ounces semisweet chocolate chips
- Vanilla ice cream for serving
Ingredients
|
Instructions
- Grease a
7-inch springform pan with butter. - In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a medium bowl, whisk together the eggs, sugar, melted butter, vanilla, and espresso. Gently whisk the dry mixture into the wet mixture. Fold in the chocolate chips. Pour the mixture into the prepared pan and cover with aluminum foil.
- Pour
1 1/4 cup of water into the Instant Pot® and place the springform pan on the steam rack. Using the handles, lower the pan into the pot. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 35 minutes at high pressure. - Let the steam release naturally for 15 minutes, then turn the valve to Venting to quick-release any residual steam. Carefully remove the lid and, using the steam rack handles, lift out the pan. Transfer to a cooling rack, remove the foil, and let cool completely.
- To serve, remove the pan sides, dust the cake with cocoa powder, and cut the cake into wedges. Serve with scoops of vanilla ice cream alongside.
Williams Sonoma Book 2
From nutritious breakfasts to decadent desserts, Everyday Instant Pot presents a go-to collection of delicious, well-tested recipes for anytime cooking with an electric pressure cooker.
The Instant Pot has become an instant classic, a must-have item for home cooks everywhere. Everyday Instant Pot presents an indispensable collection of well-curated recipes that are easy to follow and yield delicious, consistent results. From comforting classics like One-Pot Bolognese, French Dip Sandwiches, and Texas Beef Chili, to lighter fare such as chicken braised with citrus and olives, gingery salmon, and zesty and bright wild rice salad, you’ll find plenty of inspiration for getting the most out of your pressure cooker.
The well-tested recipes include all the basics—like yogurt, eggs, jam, rice, beans—as well as dishes for every meal of the day. You’ll learn the fundamentals and benefits of cooking various cuts of meat—such as pork shoulder, chicken thighs, or beef chuck—in an Instant Pot. Along with a basic cooking method for each cut as well as a selection of flavor profiles—such as Korean, Mexican, Indian, Thai, and Mediterranean—that work well with it and suggestions for serving. With this comprehensive “building block” approach, and collection of inspiring recipes to draw on, you’ll become an Instant Pot expert in no time.
The Instant Pot has become an instant classic, a must-have item for home cooks everywhere. Everyday Instant Pot presents an indispensable collection of well-curated recipes that are easy to follow and yield delicious, consistent results. From comforting classics like One-Pot Bolognese, French Dip Sandwiches, and Texas Beef Chili, to lighter fare such as chicken braised with citrus and olives, gingery salmon, and zesty and bright wild rice salad, you’ll find plenty of inspiration for getting the most out of your pressure cooker.
The well-tested recipes include all the basics—like yogurt, eggs, jam, rice, beans—as well as dishes for every meal of the day. You’ll learn the fundamentals and benefits of cooking various cuts of meat—such as pork shoulder, chicken thighs, or beef chuck—in an Instant Pot. Along with a basic cooking method for each cut as well as a selection of flavor profiles—such as Korean, Mexican, Indian, Thai, and Mediterranean—that work well with it and suggestions for serving. With this comprehensive “building block” approach, and collection of inspiring recipes to draw on, you’ll become an Instant Pot expert in no time.
All recipes by : Williams Sonoma Book 2
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