AuthorMike EgrieCategory, DifficultyIntermediate
Instant Pot Chocolate Souffle Cakes with Strawberry Sauce
Yields4 Servings
Cook Time5 mins
 ¼ cup almond flour
 ¼ cup cocoa powder plus additional for dusting
 1 eggs, separated
 ½ cup unsweetened applesauce
 ¼ cup oat milk
 2 tsp cane sugar
 1 tsp vanilla extract
  cup chopped dark chocolate plus additional for garnish (optional)
 ½ cup sliced ripe strawberries plus additional for garnish (optional)
1

Place steam rack in bottom of 5-quart Instant Pot; add 2 cups water and preheat on Sauté-Normal. In heatproof bowl on steam rack, heat chocolate 5 minutes or until melted, stirring occasionally.

2

Spray 4 (6-ounce) ramekins with cooking spray; dust with cocoa powder. In large bowl, whisk egg yolks, applesauce, milk, sugar and vanilla extract until smooth; stir in flour, cocoa powder, ¼ teaspoon salt and melted chocolate until smooth.

3

In medium bowl, beat egg whites with mixer on high speed 3 minutes or until stiff peaks form; fold egg whites into chocolate mixture. Divide batter into ramekins; place on steam rack. Place lid on Instant Pot and close pressure valve to seal; pressure cook on high 5 minutes. Quick release pressure; remove lid. Remove ramekins; cool 15 minutes.

4

In blender, puree strawberries. Makes about ¼ cup.

5

Serve cakes drizzled with strawberry sauce garnished with chopped strawberries and/or chocolate, if desired.

Ingredients

 ¼ cup almond flour
 ¼ cup cocoa powder plus additional for dusting
 1 eggs, separated
 ½ cup unsweetened applesauce
 ¼ cup oat milk
 2 tsp cane sugar
 1 tsp vanilla extract
  cup chopped dark chocolate plus additional for garnish (optional)
 ½ cup sliced ripe strawberries plus additional for garnish (optional)

Directions

1

Place steam rack in bottom of 5-quart Instant Pot; add 2 cups water and preheat on Sauté-Normal. In heatproof bowl on steam rack, heat chocolate 5 minutes or until melted, stirring occasionally.

2

Spray 4 (6-ounce) ramekins with cooking spray; dust with cocoa powder. In large bowl, whisk egg yolks, applesauce, milk, sugar and vanilla extract until smooth; stir in flour, cocoa powder, ¼ teaspoon salt and melted chocolate until smooth.

3

In medium bowl, beat egg whites with mixer on high speed 3 minutes or until stiff peaks form; fold egg whites into chocolate mixture. Divide batter into ramekins; place on steam rack. Place lid on Instant Pot and close pressure valve to seal; pressure cook on high 5 minutes. Quick release pressure; remove lid. Remove ramekins; cool 15 minutes.

4

In blender, puree strawberries. Makes about ¼ cup.

5

Serve cakes drizzled with strawberry sauce garnished with chopped strawberries and/or chocolate, if desired.

Instant Pot Chocolate Souffle Cakes with Strawberry Sauce
X