A dense and very chocolatey cake with hints of raspberry. This cake is done in the instant pot, making it a great cake for a hot day, when you do not want to turn on your oven. —Rinku Bhattacharya /Spice Chronicles
For the cake
dark chocolate, broken into smaller pieces
all purpose flour
egg, well beaten
yogurt or sour cream
In This Recipe
Prepare a 6 inch cake pan by greasing and lining with parchment paper
Place a trivet in he instant pot and pour 1 cip of water into the steel insert.
Puree the raspberries and set aside.
Place the butter and dark chocolate in a microwave safe container. Heat for 30 seconds. Stir well. Heat for another 30 seconds and mix well until melted.
Pour into a mixing bowl. Stir in the rasberries.
In another bowl, stir in the cocoa, sugar, flour and baking powder iuntil well mixed.
Add in the egg and sour cream into the chocolate butter mixture.
Stir in the flour cocoa mixture and mix well. Do not overbeat. Pour into the cake pan.
Cover with foll. Place on the trivet. Cook on the cake setting for 30 minutes. Allow a natural release. Carefully remove the cake pan.
Remove the foil, remove the cake on a platter. Sprinkle with the chips on top. in a random fashion.
Place a few fresh raspberries on the top. Serve warm or cool.