Mango Cheesecake
Hot Fudge Pudding Cake
| By : |
I know this sounds utterly weird, but #trustUrvashi, because it works. Once you pour the hot water on top, do not stir it. The water will mix with the cocoa you sprinkled on top to make a lovely chocolate sauce. Once the cake cools, the sauce gets absorbed into the cake, so you may want to eat this while it’s hot—with a dollop of vanilla ice cream on top, because ice cream!
| Prep Time | 5 minutes |
| Cook Time | 40 minutes |
| Passive Time | 10 minutes |
| Servings |
6 servings
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Ingredients
- 1/2 cup unsalted butter (
1 stick ) melted, plus room-temperature butter for greasing the pan - 3/4 cup all-purpose flour
- 1 1/4 cups packed dark brown sugar
- 1/2 cup whole milk
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 1/4 cups boiling water
- Ice cream or sweetened whipped cream for serving (optional)
Ingredients
|
Instructions
- Grease a
6 × 3-inch round baking pan with softened butter; set aside. - In a large mixing bowl, combine the melted butter, flour,
3/4 cup of the brown sugar, milk,1/4 cup of the cocoa, eggs, baking powder, and vanilla. Using a hand mixer, beat until smooth. Pour the batter into the pan and sprinkle with the remaining1/2 cup brown sugar and1/4 cup cocoa powder. - Pour
1 1/2 cups water into the Instant Pot. Place a trivet in the pot. Place the pan on the trivet. Carefully pour the boiling water on top of the batter. Do not stir. - Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 20 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick-release any remaining pressure.
- Serve warm with ice cream or whipped cream, if desired.
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