You’ve probably heard of theInstant Pot ¯\_(ツ)_/¯
But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.
Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!
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simple INSTANT POT LAVA CAKE RECIPE│GLUTEN FREE & DAIRY FREE CAKE
Lava cake is such a delicious and decadent treat! This recipe is so incredibly simple and takes almost no time at all to prepare! We’re going to be using our INSTANT POT – you guys are going to love this recipe. I’m using cassava flour to keep this cake gluten free. Feel free to substitute all purpose flour if you prefer. This dessert is perfect for Valentine’s Day – or any other day you want something special – with a healthier twist. This dessert contains alcohol so it is not suitable for children or those abstaining from alcohol. What do you think of this video style? Unfortunately, I came down with the flu right after filming this so I could not do the usual voice-over and intro. Let me know in the comments below what style and type of video you want to see!
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1 Whole Egg
1 Egg White
1 cup water
Pinch of Salt
2 tablespoons Cocao Powder (may substitute cocoa powder)
2 tablespoons Cassava Flour (may substitute all purpose flour)
1 teaspoon Vanilla Extract
¼ cup Refined Coconut Oil
dusting of cocao powder for ramekins
2 ½ oz Dark Chocolate (make sure sugar free if low carb/keto)
2 teaspoons Monkfruit (substitute any other granulated sweetener)
2 tablespoons Dessert Wine (I’m using Country Heritage Red Satin Raspberry dessert wine – omit if low carb/keto)
RASPBERRY SAUCE: (contains alcohol – not suitable for children or those abstaining from alcohol)
1 teaspoon Monkfruit (substitute any other granulated sweetener)
⅓ cup Frozen Raspberries
⅓ cup Raspberry dessert wine (substitute water if low carb/keto)
2 tablespoons Filtered Water
2 teaspoons Raspberry dessert wine – after mixture is cooked and mixed, add this (substitute water if low carb/keto)
¼ cup Confectioner’s Sugar (optional)
1. In a microwave safe bowl, melt 2 oz chocolate & coconut oil. Microwave for 30 second intervals until almost melted and allow to finish melting on the counter while stirring. do not over heat. With a hand mixer, beat egg white until stiff peaks form. In another bowl, add whole egg, vanilla, monkfruit, & dessert wine. Using a hand mixer, whisk until smooth. Add melted chocolate to the mixture (slowly). Add flour, salt, & cocao powder. Mix well. Gently fold in the egg white until just combined.
2. Grease two 6 oz ramekins well, then add a light dusting of sifted cocao powder. Add a few tablespoons to each ramekin. Add a couple of pieces of chocolate on top of the batter of both ramekins. Add remaining batter on top divided evenly. Smooth top with spatula. Cover with aluminum foil and refrigerate for at least 30 minutes or up to 10 hours.
3. Add water to the instant pot. put trivet inside the pot. Remove ramekins from the refrigerator, and remove the foil. Carefully set on trivet in the instant pot. Making sure the silicone ring is on, close the lid and set it to HIGH pressure for 5 minutes. Perform a fast release. Remove trivet (carefully) and allow 5 minutes to rest on the counter. Using a knife loosen the outside edges of the cake. put a plate over the top of the ramekin and flip over. Carefully remove the ramekin.
4. Combine raspberry sauce ingredients (reserving 2 teaspoons of wine) in a small saucepan and bring to a simmer. Simmer until mixture reduces by half. Remove from heat and pour into blender cup. Add remaining dessert wine and blend until smooth. Strain though a fine mesh strainer to remove seeds. Serve with lava cake. Enjoy!
MUSIC: Epidemic Sound
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