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Yummy, easy and works for Keto and Paleo or just because you LOVE CHOCOLATE!

  • 12 oz. chocolate chips (Enjoy or Lily’s)
  • ½ cup butter, cut into small pieces
  • 6 eggs
  • ½ c. sweetener (erythritol or coconut sugar)
  • 1 tsp. vanilla
  • pinch of salt
  1. Melt chocolate (I prefer in a glass bowl of gently steaming water or you can use a microwave).
  2. Add butter pieces and stir until melted.
  3. Blend eggs on low until well blended. Slowly add sweetener, vanilla, and salt.  Beat until light and airy.
  4. Gently fold the chocolate into the egg mixture.
  5. Spray or oil a 6” springform pan and line bottom with parchment paper, also sprayed or oiled.
  6. Put 1 cup water in instant pot. Add trivet.  Add foil strips on 4 sides of the instant pot for easy removal of the springform pan.  Place springform pan on the trivet.
  7. Cover – I use a silicone top, but you could cover with wax paper and foil to keep condensation out.
  8. Set for manual, (high pressure) for 35 minutes. Follow with a quick release.  Let cool completely and then keep in the fridge.
  9. Can be topped with ganache (Heat ½ c. cream and pour over ¼ c. of chocolate chips – – stir until melted), if desired. Garnish accordingly

This cake is delicious and freezes well.  Since it is a dense cake, a small piece is just right.  I cut very small pieces, so it can usually serve 12-15.