About
This cake is quickly made in an Instant Pot. The high pressure cooking combined with steam cooking results in a very moist, chocolatey cake. The cake must be allowed to cool completely before cutting, but then can be topped with almond whipped cream.
Ingredients
- 2 cup almond flour
- ¾ cup the ultimate icing sugar replacement by swerve
- ½ cup 100% cocoa special dark by hershey's
- 1 teaspoon baking powder
- ½ cup butter
- 1 teaspoon almond extract
- 2 large raw egg
- ¾ cup coffee
- 2 cup water
- ⅓ cup heavy cream
- 1 teaspoon almond extract
Instructions
- Combine dry ingredients into a mixing bowl.
- Add liquid ingredients like extract, melted butter and eggs.
- Add very strongly brewed coffee and mix well with a wooden spoon.
- Spray a 6” cake pan with nonstick cooking spray. Pour batter into the prepared pan. Place on a trivet in an instant pot and add 2 cups of water at the bottom of the pot. Cook on high for 20 minutes then quickly release.
- Allow cake to cook completely at room temperature to finish cooking.
- In the meantime, whip cream with almond extract until stiff peaks form. Cut cake into 8 pieces and serve with freshly whipped almond cream.
Nutrition Facts
- Servings: 8
- Calories: 338.4kcal/1416.0kJ (per serving)
- Fat: 31.0g (per serving)
- Carbs: 22.8g (per serving)
- Protein: 8.8g (per serving)
