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Instant Pot Molten Fudge
Course
Dessert
Cuisine
American
Keyword
chocolate chips, cocoa powder, espresso liqueur, Molten Fudge
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
50
minutes
minutes
Servings
8
Calories
189
kcal
Author
Corrie
Ingredients
6
ounce
chocolate chips
semisweet
¼
teaspoon
salt
4
tablespoon
butter
¾
cup
pecans
chopped
½
cup
all purpose flour
3
teaspoon
espresso liqueur
1 ½
teaspoon
vanilla
3
eggs
separated
2 ½
teaspoon
instant coffee granules
½
cup
cocoa powder
1 ¼
cup
water
Instructions
Take a heat protected bowl and add chocolate chips, butter, cocoa and salt, put in the microwave and heat for 1 minute. Cool it.
Beat the egg white well and add sugar in it, add egg yolks and vanilla.
Add pecans, coffee granules, flour and coffee liqueur and stir well.
Gradually pour the egg whites into the chocolate mixture.
Pour the mixture into cake pan.
Place the trivet and pour 2-3 cups of water in an instant pot.
Put the pan over the trivet and lock the lid.
Cook for 20 minutes on manual “high” pressure.
Release the pressure naturally.
Cool it and serve.
Nutrition
Calories:
189
kcal
|
Carbohydrates:
18
g
|
Protein:
5
g
|
Fat:
12
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
65
mg
|
Sodium:
111
mg
|
Potassium:
173
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
107
IU
|
Vitamin C:
1
mg
|
Calcium:
34
mg
|
Iron:
2
mg