Treat your friends and family to this easy Instant Pot chocolate torte. It’s one layer of intense, creamy dark chocolate, and it’s gluten-free.
This rich chocolate torte is like a giant truffle! The flourless one-layer cake is a simple combination of melted chocolate chips, butter, sugar, and eggs, and the Instant Pot makes it pretty much fuss free. There’s no need to use the oven for this cake, and a little goes a long way.
Related:
These Instant Pot pots de creme are another rich and delicious chocolate dessert cooked in the Instant Pot, or you might like this moist chocolate buttermilk cake .
PrintInstant Pot Chocolate Torte
This rich Instant Pot chocolate torte is sure to be a hit with friends and family, and a little goes a long way. And it’s gluten free!
- Prep Time: 10 minutes
- Pressure Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Chocolate, Torte, Instant Pot, Truffle
- Method: Pressure Cook
- Diet: Gluten Free
Ingredients
Scale
- 10 ounces semi-sweet chocolate chips
- 6 tablespoons butter
- 1 teaspoon vanilla
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 4 large eggs (room temperature)
Instructions
- Place a trivet in the Instant Pot inner pot and add 1 cup of water to the pot.
- Spray a 7-inch pan with removable bottom with cooking spray and line it with parchment paper. Spray the parchment paper with cooking spray.
- Bring about 1 inch of water to a simmer in a saucepan. Put the semisweet chocolate chips in a heatproof bowl and place it over the simmering water. Stir constantly until the chocolate is melted. Add the butter and continue stirring until the butter is melted and the mixture is well blended. Remove the bowl from the saucepan.
- Add the sugar and salt and stir to blend. Whisk in the the eggs, one at a time. Add the vanilla and whisk until smooth and well blended.
- Pour the batter into the prepared pan. Cover the top and bottom of the pan tightly with foil. Use a foil sling to lower the pan into the Instant Pot.
- Lock the lid in place and turn the steam release knob to the sealing position. Choose pressure cook/manual, high pressure, and set the timer for 30 minutes. The Instant Pot will take about 5 to 7 minutes to build pressure and begin cooking.
- When the time is up, let the pressure release naturally for 15 minutes. Carefully turn the steam release knob to the venting position to release any remaining pressure.
- Remove the pan to a trivet and remove the foil. Let the cake cool and then cover it and refrigerate it until it is thoroughly chilled.
- Slide a knife around the edge of the pan and remove the sides. Carefully slide a spatula under the cake to loosen it from the bottom; slide it onto a cake plate or platter.
- Dust the top with powdered sugar just before serving. Serve slices cold or at room temperature with a scoop of ice cream or dollop of whipped cream or whipped topping.
I’ve made this so many times now! So much easier than baking in the oven in a water bath..Comes out perfect every time..I normally put fresh on top raspberries when serving. Thanks for a great recipe!
I’m so glad you liked it! Thanks!