Ingredients
4 large eggs, room temperature1-1/2 cups sugar1/2 cup butter, melted1 tablespoon vanilla extract1 cup all-purpose flour1/2 cup baking cocoa1 tablespoon instant coffee granules1/4 teaspoon saltFresh raspberries or sliced fresh strawberries and vanilla ice cream, optional
Preparation
Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. In a large bowl, beat eggs, sugar, butter and vanilla until blended. In another bowl, whisk flour, cocoa, coffee granules and salt; gradually beat into egg mixture.
Transfer to a greased 1-1/2-qt. baking dish. Cover loosely with foil to prevent moisture from getting into dish. Fold and 18x12-in. piece of foil 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 25 minutes.
Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. A toothpick should come out with moist crumbs. Using foil sling, carefully remove baking dish. If desired, serve warm cake with berries and ice cream.
