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Espresso Chocolate Cake (Pressure Cooker)

By Cinda Chavich

Espresso Chocolate Cake (Pressure Cooker)

 Perfect for Passover (it's flourless):

Espresso Chocolate Cake

from 225 Best Pressure Cooker Recipes by Cinda Chavich, page 268

This is a dense, flourless cake — like a big adult-style brownie, with a shot of coffee to boost the dark chocolate flavor. Serve it with a dollop of sweetened whipped cream or a scoop of good-quality coffee ice cream and a chocolate-covered espresso bean on top. Or, in summer, try this decadent dessert with fresh strawberries or raspberries on the side.

7-inch (18 cm) springform pan, buttered

     Rack or trivet to fit bottom of pressure cooker

4 oz          bittersweet chocolate, chopped     125 g

4 oz          semisweet chocolate, chopped       125 g

13 cup        brewed espresso                    75 mL

14 cup        granulated sugar                   60 mL

3 tbsp        unsalted butter                    45 mL

4             eggs, separated                        4

1 tbsp        granulated sugar                   15 mL

              Confectioner’s (icing) sugar or unsweetened cocoa powder

              Sweetened whipped cream or ice cream

         Chocolate-covered espresso beans

1.       In a saucepan, combine bittersweet and semisweet chocolate, espresso, 14 cup (60 mL) sugar and butter; heat over medium heat, stirring, until chocolate is melted and mixture is smooth. Remove from heat and stir for 5 minutes to cool.

2.       In a bowl, using an electric mixer, beat egg whites until almost stiff. Add 1 tbsp (15 mL) sugar and beat until stiff peaks form. Set aside.

3.       In a large bowl, lightly whisk egg yolks. Whisk in a little of the chocolate mixture. Gradually whisk in the remaining chocolate mixture. Fold in beaten egg whites until well mixed but still fluffy.

4.       Wrap the base of the springform pan with foil. Pour batter into the pan and cover with a piece of buttered foil, making sure pan is well sealed.