Torta Caprese (Italian Flourless Chocolate-Almond Cake)

01Method

1. 1

   Add water to the bottom of a 7-quart multi-functional pressure cooker and place a trivet inside. Thoroughly grease an 8-inch round cake pan with butter.

2. 2

   Place the chocolate and butter together in a large microwave-safe bowl. Microwave at 800 watts for 2 minutes, then whisk. Return to the microwave for another 2 minutes and continue stirring until both are fully melted. Whisk in the sugar vigorously until smooth, then stir in the almond flour until well incorporated. Mix in the egg yolks until fully combined.

3. 3

   Using a stand mixer, whip the egg whites to soft peaks. Gently fold the whipped whites into the chocolate batter. Transfer the batter to the prepared cake pan, cover tightly with aluminum foil, and place the pan on the trivet inside the cooker.

4. 4

   Seal and lock the lid. Set the cooker to high pressure following the manufacturer's guidelines and program a 30-minute cook time. Allow up to 15 minutes for pressure to develop.

5. 5

   Let the pressure drop naturally according to the manufacturer's instructions, approximately 15 minutes. Open the lid and allow the cake to rest. Lift out the cake pan using tongs and let it cool on a wire rack for 15 minutes. Invert the cake onto a plate, then flip it once more onto a second plate so it sits right-side up.

6. 6

   Finish by dusting the top with powdered sugar and cocoa powder before serving.