chocolate Archives - My Kitchen Clatter

Sourdough Chocolate Chip Cookies

March 5, 2022 by andrea Leave a Comment

I like my cookies to have a nice chewy bite, be soft in the middle, and have crispy edges. Oh, who am I kidding? I like my cookies in any form as long as they are fresh out of the oven. I pretty much have zero standards for cookies other than that they be homemade. All that said, this cookie comes out soft in the middle with crispy edges. It’s pretty darn great. It’s not overly sweet or difficult to make.

A little about sourdough starter…

I wrote this recipe specifically to use up extra sourdough starter. I think the starter helps to give the cookie its excellent crumb and softness. Your starter can be well fed or just your discard. The recipe does call for a full cup of starter, but it can easily be divided in half, depending on how much starter you have available.

And some words on flour…

Whole grain flours really make this cookie. If you only have all-purpose flour on hand, go ahead and use it. But if you’d like to increase the flavor, fiber and nutrients of your baked goods, be sure to give these a try with your favorite whole grain flour. My standard go-to for this cookie is normally a soft white wheat or a spelt flour. Both will make a chocolate chip cookie that has a nice mild flavor with slightly more depth than you’d find using all-purpose flour. But honestly, try this with any flour you have on hand. My favorite flour that I’ve tried with these cookies was buckwheat flour. Let me know in the comments what flours you try them with.

Sour Dough Chocolate Chip Cookies

Serving Size:

4-5 dozen cookies

Time:

20 minutes, plus rest & baking

Difficulty:

Easy

Ingredients

3 cups + 2 tablespoons (380 g) of soft white whole grain wheat flour or all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt or table salt
16 tablespoons (2 sticks) of unsalted butter, room temperature or softer
3/4 cup (180 g) granulated sugar
1/2 cup (120 g) light brown sugar
2 eggs
1 cup (240 g) sour dough starter discard
1 teaspoon vanilla extract
2 cups chocolate chips

Directions

Combine the dry ingredients (flour through salt) in a medium sized bowl. Whisk to combine.
Combine the butter and both sugars in the bowl of a stand mixer and beat on high speed for 3-4 minutes. The sugar butter mixture should be light colored and fluffy.
Add the eggs, on at a time to the butter mixture and mix until combined.
Add the sour dough starter and the vanilla extract to the butter mixture and beat for 2-3 minutes until well combined.
Add the flour mixture to the stand mixer. Combine on low speed, just until the flour is incorporated.
Add the chocolate chips to the dough and mix until just combined.
The dough can be baked right away, but it benefits from at least 30 minutes rest in the fridge. Wrap the dough in parchment paper and rest in fridge for 30 minutes or up to 2 days.
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Drop heaping tablespoons on dough on the pan and bake for 10-12 minutes. Allow to cool on the pan for 3-4 minutes before transferring to a cooling rack.

Double Chocolate Peanut Butter Banana Muffins

October 26, 2020 by andrea Leave a Comment

I’m excited about this recipe. This is a case where I had a pretty good recipe that I had no plans to improve upon, but a missing ingredient forced a substitution. After crossing my fingers and making a change, I’m pretty sure the change may end up being permenant.

My go-to double chocolate muffins are a take on the Chocolate Ricotta Muffin from Mollie Katzen’s Sunlight Cafe cookbook. Today I had a child requesting his favorite after-school snack of chocolate muffins, but I was out of ricotta but . Soooo… after unsuccessfully searching my freezer for that hidden ball of ricotta (it’s still in there somewhere, I know), I decided I’d better make do with things I have on hand. Two brown bananas were calling me to take them out of their misery. Add some peanut butter and I was ready to give a new recipe a try.

I keep the sugar pretty low on this recipe and I also use freshly ground, soft, white, whole wheat flour. The peanut butter also helps bump up the protein. I used natural peanut butter, but if your peanut butter has added sugar, you can reduce the granulated sugar by a couple teaspoons. And, as always, if you don’t have good whole flour around, just substitute it with white flour. You won’t get the fiber and flavor from the whole wheat flour, but it will taste better than most store bought whole wheat flours.

All in all, I think these are a pretty healthy snack for the kids. The recipe makes about 18 regular sized muffins. If you don’t eat them all right away, you can freeze any extras so the kids can grab them out whenever they want.

Enjoy!

Double Chocolate Peanut Butter Banana Muffins

Cuisine: snacks

Author: Andrea

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 18

My kids love the chocolatey flavor and I love that these muffins are low in sugar and high in protein and fiber from the peanut butter and whole wheat flour.

Ingredients

2 1/3 cups (10.4 oz) freshly ground, soft white wheat flour (or substitute with white flour)
3/4 t salt
2 t baking powder
6 T unsweetened cocoa (I use Dutch process cocoa)
1/2 c granulated sugar
1 cup semisweet chocolate chips
2 soft, brown bananas
1/2 cup of natural peanut butter
2 large eggs
1 1/3 cups milk
1 T vanilla extract
4 T (1/2 stick) unsalted butter, melted

Instructions

Preheat the oven to 350 degrees F. Lightly spray 18 standard (2 1/2-inch-diameter) muffin cups with non-stick spray.
Combine the flour, salt, baking powder, cocoa, sugar, and chocolate chips in a medium-sized bowl.
Place the bananas in a separate bowl and mash. I use a potato masher to mash them. Add the peanut butter and stir. Then add each egg, one at a time, and combine with a whisk after each addition. Add the milk and vanilla, and whisk until blended. Add the butter, and whisk again.
Pour the banana – peanut butter mixture into the dry ingredients and fold with a rubber spatula until just combined and the dry ingredients are moistened. Don’t overtax – a few lumps are okay.
Use a large spoon or a scoop and scoop the batter into the prepared muffin cups. I usually like smaller muffins, so I fill them up about 3/4 full. You can fill to the top for larger muffins.
Bake in the middle of the oven for 20 to 25 minutes until they are pulling away from the edge of the tin and the tops don’t collapse if you lightly press the top with a finger. You can also use the toothpick test to check doneness, but this is sometimes a tough check because of the chocolate chips. (A toothpick inserted in the center should come out clean).
When the muffins are done, remove the pan from the oven and allow to cool 3-5 minutes. Use a knife of spatula to remove the muffins from the pan and place on a rack to cool.

Easy Mini Chocolate Lava Cake in the Pressure Cooker

January 13, 2018 by andrea Leave a Comment

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 often make it 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. Stack the jars so they are slightly off-set from each other, kind of like if you were staking a solo cup tower. 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 as the chocolate. I don’t use anything fancy for the chocolate – I use whatever is around the house, which is typically Kirkland brand chips. They 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. Feel free to leave the expresso powder out, if you don’t have it.

Easy Mini Chocolate Lava Cake in the Pressure Cooker

Author: Andrea

Prep time: 15 mins

Cook time: 5 mins

Total time: 20 mins

Serves: 8

This is a super quick and easy chocolate dessert in the pressure cooker. If

Ingredients

1/2 cup butter
4 ounces chocolate chips
1 1/2 cup confectioners sugar
2 eggs at room temperature * see note at bottom of recipe.
3 egg yolks at room temperature *see note at bottom of recipe
1/2 t instant coffee granules or espresso powder (optional)
1 t vanilla
1/2 cup (2 ounces) flour – white or finely ground whole wheat pastry flour)
1/4 t salt
whipped cream or ice cream for serving (optional)

Instructions

Butter or oil 8, 4 ounce ramekins or jars.
Chop up butter and melt with chocolate chips in the microwave. Cook for 30 seconds, stir, add 30 seconds and stir again. Be sure to stir – the chips don’t just melt and tell you they are melted. Let this mixture cool a bit to room temperature.
Using a wooden spoon, stir confectioners sugar into melted chocolate.
In a separate bowl, beat the eggs and egg yolks together.
Stir eggs, egg yolks, vanilla, instant coffee granules (if using) into the chocolate.
Using a wooden spoon, add flour and salt to the chocolate mixture, stirring until combined.
Divide the batter evenly between the ramekins. Don’t overfill, because they will puff up a bit during baking.
Put one cup of water and a steamer rack in your pressure cooker. Stack the ramekins in the pressure cooker. Use two layers, if necessary.
Follow your pressure cooker’s instructions and cook at high pressure for 5 minutes. Turn off the keep warm setting. Allow to natural release for 5-10 minutes, depending on how gooey you like the center.
After the natural release period, release remaining pressure using the quick release method and serve warm. These are great with whipped cream or a little ice cream.
If not serving right away, you can set the lid back on the cooker after releasing pressure and they will stay warm for about 30-45 minutes.
Note on eggs – the 2 eggs plus 3 egg yolks makes an excellent cake, but if you don’t feel like messing with the extra egg whites, you can make this recipe with four eggs. It will be a little less rich, but great, nonetheless.

Peanut Butter Banana Bread with a Chocolate Swirl

May 18, 2016 by andrea Leave a Comment

Check out that chocolate swirl!

Banana bread is almost a staple in our household. When I married my husband, he came with a banana bread recipe. For years, I’d worry that he’d notice if I’d messed with her recipe. But I have slowly managed the transition to my own recipe. Some of the changes have included switching up to whole wheat flour, reducing the sugar, and adding a little yogurt. But none of those changes compare to the most recent upgrade – adding peanut butter. I was messing around making homemade peanut butter (more about that later) and happened to look over at the brown bananas in the bowl. Suddenly banana bread and peanut butter had merged in my brain. The rest is history.

First, a bit on the bananas. You probably already know you want the brown ones. They are sweeter, have more flavor and mash better. But did you know you can peel and freeze the brown ones and then your banana bread making never needs to be controlled by the bananas again! Just pull out the bananas and give them 5 or 10 minutes to thaw before mashing. And I just use a potato masher to squash the bananas.

As a matter of fact, I usually make this recipe in a bowl and combine it with a wooden spoon, dough hook or rubber spatula – honestly, whatever is closer. The trick being not to over mix once you add the dry ingredients to the wet.

Making the swirls

The chocolate swirl often seems like a lot of extra work to me. While it does put this bread up a notch, you can skip it and just fold the chocolate chips into the finished batter. Not as dramatic, but it does save time and a couple dirty dishes. And it still tastes great. Along that line, you can also leave the chocolate out completely. I’m not recommending it – but it is theoretically possible.

To make the swirls, spoon the two batters into the bowl in layers. Try to distribute the chocolate batter around the pan and once the batter is all in, use a knife to cut a wave pattern into the batter from one end of the pan to the other. Don’t make it too complicated – it will turn out great no matter how you do it.

And while we are talking about pans – use a larger 9×5 pan for this recipe. And remember to oil the pan. Even in my super non-stick awesome pan, the chocolate parts seemed to stick differently than the non-chocolate and it can make for a messy looking bread.

I hope you enjoy! Let me know how it turns out!

Peanut Butter Banana Bread with a Chocolate Swirl

Author: Andrea

Prep time: 15 mins

Cook time: 75 mins

Total time: 1 hour 30 mins

Serves: 16 slices

A fun take on a classic banana bread!

Ingredients

2 cups of flour – I use freshly ground whole wheat flour for the best taste and nutrition
3/4 t baking soda
1/2 t fine sea salt (if using salted butter, reduce to 1/4 t)
3 ripe bananas
1/4 cup (2 oz) of coconut oil or butter, softened
1/2 cup of sugar
1/2 cup of peanut butter
2 eggs
1/2 cup of plain yogurt
1/2 cup of chocolate chips

Instructions

Preheat oven to 350 and grease a 9×5 bread pan.
Combine flour, baking soda and salt in a small bowl. Whisk to combine.
Peel bananas and mash in a large bowl – I use a potato masher for this!
Add oil, sugar, peanut butter, eggs, and yogurt to the bananas and whisk to combine. You may still have banana lumps in the batter – that’s fine.
Add the dry ingredients to the wet and stir until flour is moistened. Don’t over mix.
Melt the chocolate chips in a small bowl. I heat at high in the microwave for 30 seconds and stir. Add another 30 seconds in microwave and stir until the chips are melted. Let the chips cool for a couple minutes.
Add one cup of the bread batter to the chocolate chips and stir until combined.
Alternately spoon the batters into the prepared bread pan. Swirl with a knife.
Bake for 75 minutes in preheated 350 degree oven, until a toothpick inserted in the center comes out clean. Depending on your oven, you may need to add 10 minutes (or even subtract 10 minutes). If your bread starts getting too brown towards the end of baking, cover with tin foil for the last part of the baking time.
Let bread cool in pan for 10 minutes before turning out onto wire rack to cool completely.
We wrap our uneaten bread in tin foil and store in the fridge. I hear it will keep days like this, but ours never lasts that long!

Fudge Babies

April 26, 2016 by andrea 1 Comment

The perfect snack!

Fudge babies are our family’s homemade version of Lara bars. They are simply chopped up dates, nuts, chocolate chips and a little bit of peanut butter to help hold everything together.

These fudge babies are super easy to make and they are great for the kids to grab on the go. They are not too messy and they are a healthy, high energy snack. Really, these fudge babies are pretty much the perfect snack for a busy household.

I usually keep a bunch of these fudge babies in the freezer. The kids know where to find them and they just help themselves. I grab them to go in the car and I throw them at the kids when they tell me they are hungry.

If you buy the big box of dates from the refrigerator section at Costco, this is a great use for them. You can also make this recipe with dried fruit – such as prunes or dates. I’ve also done them with dried cherries and cashews – which is an fabulous variation on the recipe.

The easiest way to make these is in a food processor. I get out my old Cusinart for this one, but if you have the food processor attachment for your Bosch, this is the time to pull it out. You can also do these in a blender, but you’ll be scraping down the sides a lot. The easiest way to make them is to start by pulsing the nuts in the processor until they are pretty finely ground. Then add the rest of the ingredients and chop everything up until it sticks together in a ball. If your mixture is still dry, then add another glop of peanut butter to help stick it together.

Fudge Babies

Recipe Type: snack

Author: Andrea

Prep time: 10 mins

Total time: 10 mins

Serves: 30

This is our family’s favorite grab and go snack.

Ingredients

2 cups of nuts, I usually use almonds
2 1/2 cups of dates, pitted
1 cup of chocolate chips
2 T peanut butter

Instructions

In the bowl of a food processor, pulse the nuts until they are a fine grind.
Add the remaining ingredients and pulse until the mixture is uniform and sticky.
Add extra peanut butter as needed to allow the mixture to stick together.
Shape into balls, or whatever shape you desire, and store in the freezer or fridge. Will keep for several weeks in the freezer, if you don’t eat them first!

Chocolate Chip Pumpkin Muffins

August 21, 2015 by andrea Leave a Comment

I’ve been meaning to post this recipe for chocolate chip pumpkin muffins for a long time. I originally started with a recipe from Cooking Light and have marked it up over the years to make it my own. I’m constantly amazed by how healthy cooking often focuses on eliminating fat, but it doesn’t always focus much on the sugar content. This is slowly changing, but my original recipe from 2006 had over half of the sugar that I call for in my recipe.

And with regards to the flour – I know you’ve heard it before, but I’m going to say it again. If you are using store bought flour instead of freshly milled flour, your results will turn out totally different from mine. The freshly milled flour works very similar to white flour – it may have a little more texture, but it will still create a fluffy beautiful muffin. My experience with store bought whole wheat flour is it results in a dense, dried out muffin. So if you are stuck with store bought flour, then you may want to mix in some white flour to get a better muffin. The difference with whole wheat is the taste. It really does taste better than white flour – I know it’s hard to believe that flour can taste good, but it’s true in my world.

Chocolate Chip Pumpkin Muffins

Author: Andrea

Prep time: 15 mins

Cook time: 18 mins

Total time: 33 mins

Serves: 18

Ingredients

1 1/2 cups whole wheat flour (6.7 ounces)
1 t baking powder
1 t baking soda
1 t cinnamon
1/4 t cloves
1/4 t nutmeg
1/4 t salt
1 cup chocolate chips
1/2 cup b[packed brown sugar
1 cup pureed pumpkin (canned or homemade)
1/3 cup buttermilk, sour milk, whey, or milk kiefer
3 T coconut oil or butter, melted
1 T molasses
1 t vanilla extract
1 large egg

Instructions

Preheat oven to 400
Combine dry ingredients – flour through salt – in a medium bowl. Whisk together. Add chocolate chips and make a well in the center of the bowl.
Combine remaining ingredients and combine with a whisk.
Add the egg and sugar mixture to the flour and stir with a wooden spoon or dough whisk until just combined.
Scoop batter into muffin tins – should make about 18 muffins.
Bake for 18 minutes or until a toothpick comes out clean.
Remove the muffins immediately and cool on a wire rack.

Chocolate Chip Zucchini Bread

August 6, 2015 by andrea Leave a Comment

CHOCOLATE CHIP ZUCCHINI BREAD

It’s that time of the year again – zucchinis are coming out of my ears. I’m constantly dropping off the extra at friends’ and neighbor’s houses. I’m known as the zucchini fairy in several circles. Late in the season, I start leaving the zucchinis without ringing the doorbells, because I’m pretty sure that everybody else is done with zucchini also.

One Day’s Worth of Zucchini Picking

This is a great recipe for zucchini bread. I really like it because it is not overloaded with fat or sugar. Of course, using whole wheat flour makes it even healthier. But it tastes so good, that you wouldn’t even know that it’s a little bit healthy. It also freezes really well. I often make a triple batch and freeze the extra loaves – just wrap them in some tin foil, freeze, and use within a couple months.

A couple tips to make your bread even better. You can peel the zucchini to get rid of the green skin. Also – if your zucchini is a big guy, you can quarter it and slice out the seeds. To shred the squash, use the larger shredder disk on your food processor or shredder attachment on your mixer.

Chocolate Chip Zucchini Bread

Author: Andrea

Prep time: 15 mins

Cook time: 60 mins

Total time: 1 hour 15 mins

Serves: 16

If you don’t like little bits of green in your zucchini bread, just peel the zucchini before you shred it.

Ingredients

1/2 cup sugar
3 tablespoons olive oil, melted butter or coconut oil
2 large eggs
1 cup applesauce
2 cups whole wheat flour – I use freshly milled flour
2 T unsweetened cocoa
1 1/4 t baking soda
1 t ground cinnamon
1/4 t salt
1 1/2 cups finely shredded zucchini (about one medium)
1/2 cup semisweet chocolate chips

Instructions

Preheat oven to 350 degrees. Oil a large 9×5 inch loaf pan.
Combine sugar, oil, and eggs in a large bowl. Combine with a whisk.
Whisk applesauce into sugar mixture.
Combine flour, cocoa, soda, cinnamon, and salt in a separate bowl and add into sugar mixture. Stir until just combined.
Add zucchini and chocolate chips to batter. Don’t overmix.
Pour batter into prepared bread pan.
Bake 50-60 minutes until toothpick inserted into the center comes out clean.
Let cool a few minutes in the pan and then turn out onto a cooling rack.

Chocolate Cheesecake

April 6, 2015 by andrea Leave a Comment

I love a good dessert. Especially one that involves chocolate. Don’t even get me started on dessert involving fruit – they don’t count as dessert in my book. At any rate, this dessert is one of my favorite. I’ve recently been making this one at my pressure cooking classes. One of the things that often gets overlooked with pressure cooking is dessert. And cheesecakes are especially fabulous in the pressure cooker. If you’ve ever made a cheesecake the traditional way, you’ve probably baked your cake in a water bath. There are no water baths in pressure cooking, but your cheesecake will never have a crack in it or dry out when it’s pressure cooked.

So let’s get started. The first trick of a great cheesecake is making a great crust. Not hard. Just important. I used graham cracker crumbs in this recipe. If you want to step up the chocolate factor, you can use chocolate cookies instead – use a crispy cookie.

To get a good a crust, you need a fine cracker crumb. The best trick I’ve found for this is to use the grater blade on your mixer or food processor. If you don’t have a grater blade, you can crumble the graham crackers into a plastic Ziploc baggie and roll it with a rolling pin until the crumbs are evenly crushed.

I like to add a little sugar and cinnamon to the crumbs and then mix with some melted butter. By they way, I love the dough whisk shown in the photo. It’s a really nice cross between a spoon and a whisk.

Once you have the crust mixed together, just pat it into your cheesecake pan. I use a 7-inch round, 3-inch deep, springform pan for this recipe. The smaller diameter springform is not a standard size pan, but a larger diameter won’t fit into most pressure cookers. You don’t need a springform pan for this recipe. Just use any bowl or dish that fits in your cooker and holds the batter. I’ve made this recipe with a 7-inch size Pyrex dish and it worked perfectly.

Wrap the bottom of the springform pan in aluminum foil to keep the steam off the crust. This is important. Let me say it again – wrap the pan tightly with aluminum foil. You won’t need to do this if you are using a different sort of container. After making the crust, I like to pop it into the freezer while I’m making the cheesecake batter. I like to think this helps make a crispier crust, but I’m honestly not sure it really makes a difference.

Now it’s time to start on the fun part – the cheesecake batter. It’s important that the cream cheese and the eggs are at room temperature, which takes a couple of hours. If you forget to take them out early, set the cream cheese and eggs in warm water while you make the crust.

To melt the chocolate chips, I zap them in the microwave at 30% heat. Stir every minute. It will take two or three minutes. And the chips won’t seem entirely melted, but keep stirring until they all melt together.

Whip up the cream cheese using your stand mixer. The cream cheese should be at room temp so you can get it nice and smooth and fluffy. Yes, fluffy.

Then add your chocolate and other ingredients to the cream cheese. Mix just till combined. Don’t overmix at this point.

Pour the batter into the prepared pan. The pan to the right is too full. The cake will puff up slightly when baking, and get stuck on the tin foil wrapping if it’s this full. So, take a little batter out, put it into a ramekin and bake it later for 15 minutes under pressure. No one ever has to know that the cook had an extra little treat.

Wrap the pan up completely so no steam can get at the cake. To get the cake in and out of the pressure cooker, fold two long pieces of tin foil into fourths to make a little carrier to lift the cake.

Add two cups of water to your pressure cooker and put the cake on a trivet to keep it out of the water. Bring the cooker to high pressure for 50 minutes. Let the pressure release naturally and then remove the cake, uncover and chill before serving. If any moisture collects on the top of the cake, just blot it up with a paper towel.

Chocolate Cheesecake

Recipe Type: Dessert

Author: Andrea

Prep time: 20 mins

Cook time: 50 mins

Total time: 1 hour 10 mins

Serves: 10

This is one of my all time favorite desserts in the pressure cooker. Enjoy!

Ingredients

Crust:
1 cup of crushed graham crackers (about 6 full sized crackers)
2 T sugar
1 t cinnamon
4 T melted butter
Filling:
12 ounces cream cheese, room temperature
1 cup of chocolate chips, melted
2 eggs, room temperature
1/3 cup of sugar
1/4 cup of cream
1 T vanilla

Instructions

For the crust, prepare a 7-inch springform pan or equivalent size pan by lining with parchment paper. If you aren’t using a springform pan, you can line the entire pan so the cheesecake can be removed from the pan, or you can just cut and serve it out of the pan.
Combine all of the crust ingredients and press into the prepared pan. The crust does not need to go up the entire side of the pan, just an inch or so is fine.
Place the crust into the freezer while making the filling.
To make the filling, cream the cream cheese until smooth and fluffy. It’ll take 3-4 minutes on high in a stand mixer.
Add the remaining ingredients and mix until just combined.
Pour the filling into the prepared crust. Don’t overfill.
Wrap the cheesecake tightly with tin foil.
Add two cups of water to a 6 quart or larger pressure cooker.
Place a trivet or stand into the cooker and carefully lower cheesecake onto the trivet. Make sure the cheesecake is not sitting in the water.
Bring the pressure cooker to high pressure and cook for 50 minutes.
Let pressure release naturally.
Unwrap cake and chill overnight or until ready to serve.