Instant 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!
Ingredients
- 1 cup water, for the pot
- cooking spray, for the pan
- 10 ounces semi-sweet chocolate chips
- 6 tbsp butter
- ¼ cup granulated sugar
- ¼ tsp fine salt
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- Confectioners' sugar, for dusting
- Ice cream or whipped cream (optional), for serving
Recommended Equipment
Instructions
- Prepare the Pan: Place a trivet in the Instant Pot inner pot and add 1 cup of water to the pot. Spray a 7-inch pan with a removable bottom with cooking spray and line it with parchment paper. Spray the parchment paper with cooking spray.1 cup water | cooking spray
- Make the Batter: 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 granulated sugar and fine salt and stir to blend. Whisk in the eggs, one at a time. Add the vanilla extract and whisk until smooth and well blended. Pour the batter into the prepared pan.10 ounces semi-sweet chocolate chips | 6 tbsp butter | 1/4 cup granulated sugar | 1/4 tsp fine salt | 4 large eggs | 1 tsp vanilla extract
- Pressure Cook: Cover the pan tightly with foil on both the top and bottom. 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.
- Cool the Cake: Remove the pan to a rack and remove the foil. Let the cake cool, then cover it and refrigerate for at least 1 hour.
- Remove the Cake: 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.
- Finish and Serve: Dust the top with confectioners' sugar just before serving. Serve slices cold or at room temperature with a scoop of ice cream or a dollop of whipped cream.Confectioners' sugar | Ice cream or whipped cream (optional)
Notes
*How to Make a Foil Sling
- Tear off a piece of aluminum foil about 24 inches long. Fold it lengthwise into thirds to create a thick, sturdy strip about 3 inches wide.
- Place the center of the strip under the baking pan.
- Grasp both ends of the foil “handles” and lower the pan onto the trivet in the Instant Pot.
- Fold the ends of the foil handles down so they don’t interfere with the lid’s seal.
- When the dish is done, grasp the foil handles and carefully lift the pan out of the pot.
Nutrition
Calories: 228kcalCarbohydrates: 17gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 78mgSodium: 120mgPotassium: 159mgFiber: 2gSugar: 13gVitamin A: 277IUCalcium: 26mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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