Nutrition Facts

Serving Size 121 g

(Approx. 6 Servings)

Amount Per Serving

Calories	420	Calories From Fat	170

% Daily Value*

Total Fat 20 g	31%

Saturated Fat 11 g	55%

Trans Fat 0.5 g

Cholesterol 165 mg	55%

Sodium 200 mg	8%

Total Carbohydrate 55 g	18%

Dietary Fiber 3 g	12%

Sugars 33 g

Protein	8 g

Vitamin A 15%	•	Iron 15%

Vitamin C 0%	•	Calcium 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Molten Chocolate Balsamic Cake with Gelato (Instant Pot)

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Serves

6 People

Ingredients

Recipe makes 6 Servings

1/2 cup(s) salted butter, melted

4 large eggs

1 1/2 cup(s) coconut sugar

1 Tbsp vanilla extract

1 Tbsp aged balsamic vinegar, (use a nice quality balsamic for this)

1 cup(s) flour

1/2 cup(s) baking cocoa

1 Instant Pot Duo

Check All

Uncheck All

Add to list

Instructions

Spray or lightly butter a 7 inch round baking dish. Set aside. Add eggs, sugar, butter, vanilla and balsamic to a large bowl. Using an electric mixer or whisk, beat together until smooth.

Sift together flour and cocoa and add to egg mixture. Beat briefly, just until smooth.

Pour 2 cups of water into the bottom of the pan of the Instant Pot. Lay trivet in the bottom of the pan.

Pour batter into prepared pan and cover with foil. Seal pot and set manual setting on the Instant Pot to 25 minutes. Adjust to high setting and cook.

Allow pressure to release naturally for 15 minutes before removing lid. Release any remaining pressure and remove pan.

Chef's notes: Serve warm with gelato, fresh berries and a drizzle of balsamic if desired.

For more recipes visit heb.com/instantpot