Smoked Salmon Chowder
Flourless Chocolate Cake
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Cooking lover, blogger and co-author of the books From the blog to the table, From the blog to the table for children and The scale.
Ingredients
For the cake:
For serving:
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Instructions
- 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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