2 tablespoons unsalted butter
1 tablespoon dark chocolate chips
⅓ cup granulated sugar
⅛ teaspoon vanilla extract
¼ cup all-purpose flour
2 tablespoons cocoa powder
1 cup water, for steaming
1 tablespoon confectioners’ sugar or powdered sugar
In a small microwave-safe bowl, microwave the butter and chocolate chips for 30 seconds on high to melt.
Into a small mixing bowl, scrape the chocolate mixture, and add the sugar. Beat for about 2 minutes. Add the egg and vanilla, and beat for about 1 minute more, until smooth.
Sift the flour and cocoa powder over the wet ingredients, and beat until just combined.
Spoon the batter into a nonstick mini springform pan (4½ inches) or a mini loaf pan (3-by-5-inch), and smooth the top.
Add the water into the Yedi Houseware Pressure Cooker, and insert the steamer basket or trivet.
Place the loaf pan on the steamer insert.
Place a square of aluminum foil over the pan, but don’t crimp it down; it’s just to keep steam from condensing on the surface of the cake.
Set on High pressure for 15 minutes Lock the lid in place.
Cook at high pressure for 15 minutes. To get 15-minutes cook time, press Pressure Cook.
Pressure release. Use the quick-release method. Finish the dish. Unlock and remove the lid. Using tongs, remove the sheet of foil. Transfer the pan to a cutting board or rack to cool. Dust the cake with the confectioners’ sugar, slice, and serve