The almond and cocoa cake in the pressure cooker, a dessert that will win you over at the first taste, without flour and butter, just almond flour and 2 tablespoons of oil.
The almond and cocoa cake is perfect for a healthy breakfast or a sweet break, it is super easy and quick to prepare.
I would like to thank Natalia from the pressure cooker group I manage on Facebook for this recipe, it is really great but has one flaw… it finishes quickly!
Anyone who would like to join the group to share with us the passion for pressure cooking or multicooker is welcome.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 6/8 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the almond and cocoa cake in the pressure cooker:
- 3 medium eggs (at room temperature)
- 140 g brown sugar
- 2 tablespoons coconut oil (or seed oil)
- 175 g almond flour
- 20 g chocolate chips
- 1 tablespoon unsweetened cocoa powder (heaping)
- 8 g baking powder
Tools for the almond and cocoa cake in the pressure cooker:
- 1 Pressure Cooker
- 1 Springform Pan diameter 7 inches
- 1 Bowl
Steps for preparing and cooking the almond and cocoa cake:
In a bowl, place the whole eggs and brown sugar, mix well with a whisk to get a homogeneous mixture (you don’t need to use electric beaters).
Add the coconut or seed oil and mix well, then add the almond flour (you can also use whole almonds previously blended in a mixer) and the sifted baking powder.
Mix well to combine the ingredients, then add the unsweetened cocoa and chocolate chips (you can also add more chocolate chips), mix the mixture well.
Grease a springform pan of 7 inches in diameter (make sure it fits well in the pressure cooker and there is some space around the circumference for steam circulation). You can also use a classic pan but I recommend greasing the pan and then placing a parchment paper disc at the base of the pan to make it easier to flip once cooked.
In the pressure cooker, place 1 cup of water, add a rack or the support used when placing the steam basket and the pan.
Pour the mixture and level it well, then cover the cake with parchment paper (it should not touch the cake but cover the pan well, the parchment paper prevents the pot’s condensation from making the cake soggy).
Close the pot and place it on medium flame, bring to pressure, lower the flame to the minimum and cook for 35 minutes, then turn off the gas and wait for the pot to release pressure on its own.
Remove the lid, take the cake out of the pot and let it cool before serving.
COOKING IN THE MULTICOOKER:
Place 1 cup of water in the basket, add the rack and the pan, which you will also cover with parchment paper, close the lid and valve, and cook for 35 minutes in STEAM COOKING mode, then allow it to release pressure on its own.
FAQ (Questions and Answers)
What can I substitute almond flour with?
with hazelnut flour.
