Dark Chocolate Flourless Cake
by Chef Diana
cream of tartar
Melt chocolate and butter.
Whisk in 30g sugar and almond meal.
Whisk in egg yolks. Set aside.
Whisk egg whites with cream of tartar and remaining sugar until firm peaks.
Fold egg whites into chocolate mixture.
Pour into a lined 6-inch cake pan.
Pour 2 cups of hot water into Instant Pot. Insert a trivet.
Set the pan on the trivet. Close and lock the lid.
Cook on high pressure for 15 minutes.
Natural release for 10 minutes, then lift the cake out with tongs.
Cool for 10 minutes before unmolding the cake.