Made with 3 common ingredients, this simple InstantPot cake mixes and cooks in minutes. I found that it actually became more dense and fudge-like after a day or two in the refrigerator.
Author: Peter | Simple Nourished Living
1/2cupNutella hazelnut cocoa spread
1/2teaspoonconfectioners' sugar (optional)
1cupfresh berries (optional)
Add 1 cup water to InstantPot inner pot. Spray a 6-inch round baking pan with non-stick spray.
Stir together the Nutella, egg and flour in a mixing bowl until thoroughly combined.
Spread the batter evenly in prepared pan and cover loosely with parchment paper or aluminum foil (to prevent moisture from dropping into the cake as it cooks).
Place covered cake pan on wire steam rack and lower into the pot.
Place lid on pot and lock; ensure pressure release valve is in sealing position. Cook on HIGH pressure for 10 minutes. After cook time completes, do a quick pressure release (being careful not to get burned from the released steam).
Using oven mitts, remove pan from the pot and cool for at least 5 minutes on a wire rack.
After cake has cooled, remove to a plate and dust with confectioner's sugar and berries (if using). Divide cake into 4 equal wedges and serve warm.
Store any remaining cake in an airtight container in the refrigerator.
I found that as my leftover cake sat in the fridge, it actually became more dense and fudge-like.Serving size: 1/4th of cake7*SmartPoints (Green plan)7*SmartPoints (Blue plan)7*SmartPoints (Purple plan)7*PointsPlus (Old plan)
3-Ingredient InstantPot Nutella Fudge Cake
Amount Per Serving (1 /4th of cake)
Calories 263Calories from Fat 108
% Daily Value*
Saturated Fat 4g20%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword: 3 ingredient cake, instant pot dessert, nutella cake
Find this recipe online: https://simple-nourished-living.com/3-ingredient-instant-pot-nutella-fudge-cake/