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close up of round chocolate cake dusted with powdered sugar next and topped with berries and syrup
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Instant Pot Chocolate Torte

Instant Pot Chocolate Torte is decadent, rich, and surprisingly easy to make. This is a show stopping dessert for any occasion or a perfectly simple weeknight indulgence.

Ingredients

  • 1/2 cup semi sweet chocolate chips
  • 1/4 cup butter
  • 1/2 cup powdered sugar
  • 2 tablespoons flour
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon vanilla

Instructions

  • In a heatproof bowl, combine chocolate chips and butter. Microwave in 10-15 second intervals until completely melted.
  • Add powdered sugar and combine until smooth.
  • Add two eggs, and beat until completely combined.
  • Add vanilla, flour, and cocoa powder.
  • Divide the batter between two or three greased ramekins.
  • Place the trivet in the Instant Pot, along with 1 cup of water. Carefully place your ramekins on the trivet. Put the lid on the pot, and set on Manual High or Pressure Cook for 8 minutes, with a 5 minute natural pressure release.
  • When the 5 minute natural pressure release is up, do a quick pressure release. Take the ramekins out of the pot with a pair of tongs and let stand for 5 minutes, then turn over onto a plate.
  • If there is too much liquid on top, dab it off with a paper towel.
  • Serve with ice cream, berries, powdered sugar, or as is.

Notes

  • This recipe can easily be adjusted to make a gluten free, Instant Pot flourless chocolate cake by replacing all the flour with cocoa powder. It will be even more chocolatey. 
  • This chocolate torte has the texture of a restaurant chocolate torte, but not quite as dense and rich as a truffley, flourless chocolate cake. I absolutely love it slightly warm with some whipped cream or vanilla ice cream.
  • This recipe is really flexible and adaptable. While I use semi-sweet chocolate chips, you may use any kind of chocolate chip you like to create different flavors! Feel free to experiment with different varieties of chocolate chips. 
  • If you prefer to make a larger torte, you may pour this batter into a greased 6 inch cake pan and cook for 10 minutes on high pressure with a 5 minute natural pressure release.