Directions
Prepare your Instant Pot by pouring 1 cup (240 ml) of water into the inner stainless steel pot.
Place the metal trivet inside and set aside.
In a large mixing bowl, whisk together the eggs, Swerve sweetener, melted coconut oil, and rum extract until the mixture is light, creamy, and well-combined.
Sift the almond flour and cocoa powder directly into the wet . Gently fold them together until just combined, being careful not to overmix.
Stir in the dark chocolate chunks.
Evenly divide the batter among four 6-ounce ramekins.
Cover the top of each ramekin tightly with a piece of aluminum foil to prevent condensation from dripping into the cakes.
Carefully place the foil-covered ramekins onto the trivet inside the Instant Pot. Secure the lid, turn the steam release handle to the 'Sealing' position, and select the 'Manual' or 'Pressure Cook' setting.
Set the timer for 15 minutes at high pressure.
Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes.
Afterward, carefully perform a quick release for any remaining pressure.
Using oven mitts, remove the hot ramekins and place them on a wire rack.
Let them cool for a few minutes before carefully removing the foil and serving warm.
Using room temperature eggs is crucial. They emulsify better with the oil, creating a smoother, more uniform batter and preventing the coconut oil from solidifying.
When you add the dry , mix only until they are just incorporated. Overmixing can result in a tougher, denser cake.
