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Instant Pot Fudge Cake
Course
Dessert
Cuisine
American
Keyword
all-purpose flour, Fudge Cake
Prep Time
15
minutes
minutes
Cook Time
6
minutes
minutes
Total Time
21
minutes
minutes
Servings
3
Calories
222
kcal
Author
Corrie
Ingredients
¼
cup
milk
2
tablespoon
extra-virgin olive oil
1
egg
¼
cup
all-purpose flour
¼
cup
sugar
1
tablespoon
cocoa powder
½
teaspoon
baking powder
2
teaspoon
fresh orange zest
grated finely
as required
powdered sugar
Instructions
Arrange a steamer trivet in Instant Pot and pour 1 cup of the water.
Grease 3 ramekins and set aside.
In a bowl, add all ingredients except the powdered sugar and mix until well combined.
Transfer the mixture into the prepared ramekins evenly.
Arrange the ramekins on top of trivet.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 6 minutes.
Press the “Cancel” and allow a “Quick” release.
Remove the lid and transfer the ramekins onto wire racks to cool.
Serve with the sprinkling of powdered sugar.
Nutrition
Calories:
222
kcal
|
Carbohydrates:
27
g
|
Protein:
4
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
57
mg
|
Sodium:
101
mg
|
Potassium:
84
mg
|
Fiber:
1
g
|
Sugar:
18
g
|
Vitamin A:
112
IU
|
Calcium:
74
mg
|
Iron:
1
mg