Pressure Cooker Chocolate Apricot Dump Cake Recipes

Steps:

• Pour water into a 6-qt. electric pressure cooker. In a large bowl, beat eggs, sugar, butter and vanilla until blended. In another bowl, whisk flour, cocoa, coffee granules and salt; gradually beat into egg mixture. , Transfer to a greased 1-1/2-qt. baking dish. Cover loosely with foil to prevent moisture from getting into dish. Place on a trivet with handles; lower into pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 25 minutes. , When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. A toothpick should come out with moist crumbs. If desired, serve warm cake with berries and ice cream.

Steps:

• In a large bowl, whisk flour, 1/2 cup brown sugar, 3 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened. , Spread into a 1-1/2-qt. baking dish coated with cooking spray. In a small bowl, mix cinnamon and remaining 1/2 cup brown sugar and 2 tablespoons cocoa; stir in hot water. Pour over batter (do not stir)., Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Cover baking dish with foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Quick-release pressure., Using foil sling, carefully remove baking dish. Let stand 15 minutes. A toothpick inserted in cake portion should come out clean. If desired, serve with optional raspberries and ice cream.

Steps:

• Sift together flour, cocoa, baking powder, salt.
• Beat eggs and sugar till sugar dissolves.
• Add melted butter and prserves; mix well.
• Fold in flour mixture.
• Add enough milk to make thick batter; beat until smooth.
• Pour into greased 8-inch round pan.
• Steam in pressure cooker (without weight) for 30 minutes.
• Remove lid, let steam for 5 minutes more. Let cake cool uncovered; remove from pan when cool.

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.