Instant Pot Chocolate Pudding Cake Recipes

Steps:

• Whisk 1/4 cup flour, 5 tablespoons sugar, 2 tablespoons cocoa powder, 1 egg, 3 tablespoons milk, 3 tablespoons vegetable oil and a dash of vanilla extract and salt in a large mug until smooth. Microwave until puffed, about 2 minutes.
• Copyright (c)2011 Food Network Magazine, LLC. Published by Hyperion. Available wherever books are sold. All Rights Reserved. Photograph courtesy of Antonis Achilleos.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add sugar and butter to the pot; stir until butter melts, about 5 minutes. Add milk and cocoa powder. Whisk until smooth and starting to bubble, about 5 minutes. Remove pot and let chocolate mixture cool, 5 to 10 minutes.
• Pour 1/2 cup chocolate mixture into a small bowl. Reserve for drizzling over the cake.
• Whisk eggs, one at a time, into the remaining chocolate mixture in the pot. Add flour and baking soda; mix thoroughly.
• Return pot to the cooker. Close and lock lid. Select Cake function according to manufacturer's instructions. Set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Switch to Warm function after timer goes off. Set timer for 30 minutes.
• Unlock and remove lid; lift out pot. Run a knife around the sides of the pot to release cake. Place a serving plate on top. Invert cake onto the serving plate.
• Poke holes in the cake with a toothpick or sharp knife. Drizzle reserved chocolate mixture slowly over the cake, letting it absorb the chocolate.

Steps:

• In a mixing bowl, combine the first six ingredients.
• Stir in chocolate chips.
• Pour into crock pot that has been coated with cooking spray.
• Cover and cook on low for 6-7 hours or until a toothpick inserted near the center comes out clean.
• Serve in bowls with whipped cream or ice cream if desired.

Steps:

• Dry Mix.
• In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt.
• Store in an airtight container in the refrigerator for up to 1 month.
• Pudding.
• Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add milk and heavy cream and whisk to combine.
• Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla.
• Pour the mixture through a sieve and into individual dishes or a 1 1/2-quart serving dish. Cover the surface of the pudding with plastic wrap.
• Place in the refrigerator to chill completely before serving, approximately 4 hours.