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Instant Pot® Torta Caprese (Italian Flourless Chocolate-Almond Cake)
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
Moist and fudgy Italian flourless cake made effortlessly in an Instant Pot®, preserving its rich flavors.
Ingredients:
  • 4.5 ounces semisweet chocolate (such as Baker's®), chopped
  • 0.5 cup unsalted butter
  • 0.5 cup white sugar
  • 1.375 cups almond flour
  • 3 large eggs, separated, divided
  • 1 tablespoon powdered sugar
  • 1 tablespoon unsweetened cocoa powder
Instructions:
  • Add 2 cups of water to a 7-quart multi-functional pressure cooker (like Instant Pot®) and place a trivet inside. Generously coat an 8-inch round cake pan with butter.
  • In a large microwave-safe bowl, melt chocolate and butter on 800 watts for 2 minutes. Whisk and microwave for an additional 2 minutes until fully melted. Stir in sugar until combined. Fold in almond flour, then mix in egg yolks until well incorporated.
  • Whisk egg whites in a stand mixer until soft peaks form. Gently fold them into the chocolate mixture. Pour batter into the cake pan and cover with foil. Place the pan on the trivet in the cooker.
  • Secure the lid by closing and locking it. Choose the high-pressure setting as per the manufacturer's instructions, then set the timer for 30 minutes. Let the pressure build for 10 to 15 minutes.
  • After the pressure is released naturally for around 15 minutes, open the lid and let the cake cool in the pan. Then, use tongs to carefully transfer the cake pan to a wire rack and let it cool for another 15 minutes. To remove the cake, gently invert it onto a plate and then flip it again to return it right-side up.
  • Sprinkle with a dusting of powdered sugar and cocoa powder before serving.

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