Pressure Cooker Chocolate Cake Bites
Delicious pressure cooker Chocolate Cake Bites made with homemade chocolate cake batter and loaded with chocolate ganache and served with grated chocolate.
The inspiration for this recipe was because a reader asked for another use of the egg bite mould instead of just the starbucks style bites.
Pressure Cooker Chocolate Cake Bites
Servings: 14
Calories: 446kcal
Equipment
- Electric Pressure Cooker
Ingredients
Cake Batter:
- 450 g /2.25 Cups Granulated Sugar
- 400 g /3 Cups Self Raising Flour/Self Rising Flour
- 225 g /1 Cup Unsalted Butter
- 40 g /0.3 Cups Cocoa Powder
- 4 Large Eggs
- 240 ml /1 Cup Semi Skimmed Milk/2% Fat Milk
- 1 Tbsp Honey
- 2 Tsp Vanilla Extract
- 14 Squares Milk Chocolate
Chocolate Ganache:
- 115 g /4oz Dark Chocolate
- 1.5 Tbsp Unsalted Butter
- 1 Tbsp Greek Yoghurt
- 28 g /1oz Grated Chocolate
- 4 Large Eggs
Instructions
- Place the sugar, self raising flour, cocoa and butter into a mixing bowl. Rub the fat into the other dry ingredients until you have a mixture that resembles coarse breadcrumbs.
- Add the eggs, milk, honey and vanilla and mix well with a fork until you have a thick chocolate cake batter. Flour your egg moulds and pour in your cake batter until almost full. Give them a quick wipe clean to remove any splatters.
- Place a chunk of chocolate into each mould until it is almost submerged. Place 2 cups of water into the bottom of your Instant Pot inner pot. Add the trivet.
- Place the lids on your egg moulds and stack them over the trivet and then place the lid on your Instant Pot Pressure Cooker.
- Set the time to 12 minutes on manual pressure. When it beeps leave for 10 minutes on natural pressure release. Place the chocolate bites on the kitchen worktop and allow to cool with the lids off but the bites still in the moulds. This will take approximately 20 minutes.
- In the air fryer, break up and melt the ganache chocolate with the butter. Just 2 minutes at 160c/320f is enough. Then stir it with a spoon and add in the Greek yoghurt. Once cooled remove the chocolate cake bites from the moulds, pour chocolate ganache and grated chocolate over and serve.
Notes
Cooling. You can hurry up the cooling process by placing the cakes in their moulds in the freezer for 5 minutes, instead of cooling them for 20.
Chocolate. We used our favourite Cadburys Flake chocolate for our grated chocolate, but you can use any.
Nutrition
Calories: 446kcal | Carbohydrates: 75g | Protein: 10g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 204mg | Potassium: 222mg | Fiber: 3g | Sugar: 44g | Vitamin A: 176IU | Vitamin C: 0.3mg | Calcium: 87mg | Iron: 2mg
