Pressure Cooker Pudding Cake

8
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


""

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (138.4 g)
  • Calories 378.2
  • Total Fat - 21.9 g
  • Saturated Fat - 6.7 g
  • Cholesterol - 68.8 mg
  • Sodium - 370.6 mg
  • Total Carbohydrate - 42.7 g
  • Dietary Fiber - 1.5 g
  • Sugars - 30.4 g
  • Protein - 5.7 g
  • Calcium - 103.1 mg
  • Iron - 2.3 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step 1

With a mixer on low mix together all of your ingredients (except chocolate chips) well.

Step 2

Fold in chocolate chips.

Step 3

Spray the inside of your 7" springform pan with non stick spray.

Step 4

Spoon half of your chocolate pudding batter inside your pan (this recipe makes two )and cover with foil trying to form a dome on the top so the foil doesn't stick to the top of your cake when is rises.

Step 5

Put 2 cups of water into your Instant pot, and a trivet in the middle.

Step 6

Create a sling out of foil and lower your springform pan inside on to your trivet.

Step 7

Put your lid on and close the steam valve.

Step 8

Set to manual, pressure, high, for 25 minutes.

Step 9

Do a slow release (move valve just slightly so steam comes out slowly) when done and lift pan out of pot.

Step 10

Put pan on cooling rack and remove foil.

Step 11

When cooled release latch on side of your springform pan carefully and lift sides (round part of pan) off cake.

Step 12

Put a plate on the top of your cake and flip over.

Step 13

Carefully lift bottom of pan off cake and serve

Tips & Variations


No special items needed.

Tags : Desserts