Best 4 Pressure Cooker Molten Mocha Cake Recipes
Prepare to tantalize your taste buds with our delectable Pressure Cooker Molten Mocha Cake! This heavenly dessert features a rich, moist chocolate cake enveloping a luscious, velvety mocha sauce that bursts forth with every indulgent bite.
To cater to diverse preferences, we have curated a collection of three irresistible recipes:
**1. Classic Pressure Cooker Molten Mocha Cake:** Experience the timeless allure of our classic recipe, where the harmonious blend of chocolate and coffee flavors takes center stage.
**2. Gluten-Free Pressure Cooker Molten Mocha Cake:** For those with dietary restrictions, our gluten-free rendition offers the same delightful taste and texture, ensuring that everyone can relish this irresistible treat.
**3. Vegan Pressure Cooker Molten Mocha Cake:** Indulge in a guilt-free pleasure with our vegan version, where plant-based ingredients come together to create a decadent cake that satisfies every craving.
With our detailed instructions and precise cooking times, these recipes guarantee a perfect molten chocolate cake every time. Impress your friends and family with this stunning dessert, whether it's for a special occasion or a cozy night in.
MOLTEN MOCHA CAKE
When I first made my decadent slow-cooker chocolate cake, my husband's and daughter's expressions said it all. She says it's one of her favorites. Later, I brought one of these to our next-door neighbors. Their teenage son, who answered the door, ate the whole thing without telling anyone else about it! -Aimee Fortney, Fairview, Tennessee
Provided by Taste of Home
Categories Desserts
Time 2h40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Whisk together first four ingredients. In another bowl, whisk together flour, cocoa, coffee granules and salt; gradually beat into egg mixture. Transfer to a greased 1-1/2-qt. slow cooker., Cook, covered, on low until a toothpick inserted in center comes out with moist crumbs, 2-1/2 to 3 hours. Serve warm. If desired, serve with ice cream and raspberries.
Nutrition Facts : Calories 482 calories, Fat 19g fat (11g saturated fat), Cholesterol 165mg cholesterol, Sodium 269mg sodium, Carbohydrate 71g carbohydrate (51g sugars, Fiber 2g fiber), Protein 8g protein.
PRESSURE-COOKER LAVA CAKE
Because I love chocolate, this decadent cake has long been a family favorite. It's even great cold the next day-assuming you have any leftovers! - Farrell, Hamilton, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, whisk flour, 1/2 cup brown sugar, 3 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened. , Spread into a 1-1/2-qt. baking dish coated with cooking spray. In a small bowl, mix cinnamon and remaining 1/2 cup brown sugar and 2 tablespoons cocoa; stir in hot water. Pour over batter (do not stir)., Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Cover baking dish with foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Quick-release pressure., Using foil sling, carefully remove baking dish. Let stand 15 minutes. A toothpick inserted in cake portion should come out clean. If desired, serve with optional raspberries and ice cream.
Nutrition Facts : Calories 208 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 208mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
MOLTEN MOCHA CAKES
These delicious chocolate-coffee cakes do not take long to make and are the perfect ending to a romantic meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Butter two 6-ounce ramekins, then dust with sugar. Place butter and chocolate in a microwave-safe bowl. Microwave on high in 20-second increments, stirring after each, until melted. Let cool slightly.
- Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt. Add chocolate mixture; whisk to combine. Add flour, and whisk just until combined (do not overmix). Pour batter into prepared ramekins. (Recipe can be made ahead up to this point.)
- Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10 to 12 minutes (do not overbake). Cool 10 minutes on a wire rack. Run a knife around inside of ramekins to loosen. Invert cakes onto serving plates. Dust with sugar; serve immediately.
INSTANT POT CHOCOLATE CHIP CHEESECAKE
I adapted my favorite cheesecake recipe to work in the Instant Pot. The texture was so incredible, I may never bake it in the oven again! Be sure to use MINI chocolate chips. If you use regular size chips, they will sink to the bottom. -Michele Kusma, Columbus, OH
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Line bottom of greased 6-in. springform pan with parchment. In a small bowl, mix cracker crumbs, brown sugar and salt; stir in butter. Press onto bottom of prepared pan. Freeze while preparing filling. , In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until blended. Fold in chocolate chips. Pour over crust. Cover springform pan with paper towel and foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use sling to lower pan onto trivet. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Allow pressure to release naturally. Using foil sling, carefully remove springform pan. Uncover; cool on a wire rack 10 minutes. With a knife, loosen edge of cheesecake from pan. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Refrigerate leftovers.
Nutrition Facts : Calories 416 calories, Fat 30g fat (17g saturated fat), Cholesterol 115mg cholesterol, Sodium 274mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.
Tips:
- Use a good quality chocolate. This will make a big difference in the flavor of the cake.
- Don't overmix the batter. Overmixing will make the cake tough.
- Don't overcook the cake. The cake is done when a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the cake cool completely before serving. This will help the ganache to set.
- Serve the cake with your favorite toppings. Some popular choices include whipped cream, ice cream, and fresh berries.
Conclusion:
This pressure cooker molten mocha cake is an easy and delicious dessert that is perfect for any occasion. The cake is moist and fluffy, with a rich chocolate flavor. The ganache is smooth and decadent, and it perfectly complements the cake. This cake is sure to be a hit with everyone who tries it.
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