This is a take on one of my favorite chocolate cakes. I’ve modified it to make individual cakes using my pressure cooker. I’ve also made this recipe as easy as possible to make – we use it sometimes in my pressure cooking classes and I don’t like to unnecessarily complicate things during those classes!

The first thing you’ll want to do is find small jars or ramekins for baking the cakes. I use 4 ounce Ball glass jelly jars for making this recipe. I find that size is just about the right size for individual cakes in our house. You are welcome to use larger jars or ramekins – just adjust the cooking time up 2-3 minutes if you are using larger containers.

I typically make this in my 8 quart stovetop cooker, because I can easily fit eight small 4-ounce jars in this cooker. Once you make a layer of jars on the bottom of the cooker, you can stack a second layer on top of those. Depending on the size of your electric cooker, the second layer can be harder to fit – in that case, just cook them in two batches.

Also, I use chocolate chips in this recipe. Cooking for my kids, I find that is the easiest and the Kirkland brand chips that I use end up tasting pretty darn good. I also think that the espresso powder that I use helps to intensify the chocolate flavor. I get mine from King Arthur Flour and I use the tiniest bit so my kids can’t taste the coffee –  a little of this special ingredient goes a long way.  If you have a taste for fine chocolate, feel free to use half and half of chopped semi-sweet and dark chocolates.