PRESSURE COOKER MOLTEN MOCHA CAKE

Pressure Cooker Molten Mocha Cake image

When I first made my decadent chocolate cake, my husband's and daughter's expressions said it all. She says it's one of her "most favorites." Later, I took one of these to our next-door neighbors. Their teenage son, who answered the door, ate the whole thing without telling anyone else about it! -Aimee Fortney, Fairview, Tennessee

Provided by Taste of Home

Time 35m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 cup water
4 large eggs
1-1/2 cups sugar
1/2 cup butter, melted
1 tablespoon vanilla extract
1 cup all-purpose flour
1/2 cup baking cocoa
1 tablespoon instant coffee granules
1/4 teaspoon salt
Fresh raspberries or sliced fresh strawberries and vanilla ice cream, optional

Steps:

Pour water into a 6-qt. electric pressure cooker. In a large bowl, beat eggs, sugar, butter and vanilla until blended. In another bowl, whisk flour, cocoa, coffee granules and salt; gradually beat into egg mixture. , Transfer to a greased 1-1/2-qt. baking dish. Cover loosely with foil to prevent moisture from getting into dish. Place on a trivet with handles; lower into pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 25 minutes. , When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. A toothpick should come out with moist crumbs. If desired, serve warm cake with berries and ice cream.

Nutrition Facts : Calories 723 calories, Fat 29g fat (16g saturated fat), Cholesterol 247mg cholesterol, Sodium 403mg sodium, Carbohydrate 107g carbohydrate (76g sugars, Fiber 3g fiber), Protein 12g protein.