FLOURLESS CHOCOLATE TORTE IN THE INSTANT POT DUO PLUS

 In Home Chefs Club, Recipes

Serves 8

Prep time: 30 mins
Cook time: 70 mins

Special equipment: 18cm springform cake tin

INGREDIENTS:

  • 150g butter, cut into cubes
  • 160g dark chocolate, roughly chopped (±70%)
  • 2 Tbsp high quality dark cocoa powder, plus more for garnish
  • ½ tsp sea salt
  • 100g white sugar
  • 100g light brown sugar
  • 2 tsp pure vanilla extract or paste
  • 4 XL eggs, at room temperature

METHOD:

  1. Pour 1 cup / 250ml water into the inner pot and insert the trivet.
  2. Line an 18cm or 20cm springform tin with baking paper and grease with non-stick spray.
  3. Combine the butter, dark chocolate, and cocoa powder in a heat-proof bowl over a pot of simmering water and stir until melted.
  4. Add the salt and both sugars to the warm chocolate and whisk to combine.
  5. Crack the eggs into a small bowl for ease and then gently whisk the eggs into the mixture one at a time. Add the vanilla and mix slowly. You do not want to create air bubbles.
  6. Scrape the batter into the prepared tin.
  7. Cover the tin tightly with a sheet of tinfoil. Make a little foil sling with folded tinfoil to easily lower the cake onto the trivet.  Fold the tinfoil handles down over the tin.
  8. Secure the lid. Remember with the Duo Plus the lid seals automatically.  Select Pressure Cook and set the cooking time for 60 minutes on High. (If using a different Instant Pot remember to seal the vent)
  9. After the 60 min pressure cook, let the steam naturally release for 10 minutes and then quick release the remaining pressure.
  10. Open the pot and lift out the torte using the foil sling.
  11. Remove the tinfoil, being very careful not to pour any of the condensation on the torte.
  12. Let the torte cool slightly and then run a paring knife around the sides of the tin and release the springform. Leave the torte on the base and then place in the fridge for a few hours.
  13. Once the torte is completely cool it is easy to invert it onto a plate and remove the bottom of the baking tin and the baking paper.
  14. Invert again onto a serving platter / cake stand.
  15. Dust with a generous amount of cocoa powder and serve with crème fraîche and berries.
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