Ingredients

The following ingredients have 4 Servings
  • 3 large eggs (egg whites and yolks separated)
  • 4 oz full fat cream cheese (Philadelphia brand preferred) (softened to room temperature)
  • 4 oz creamy milk chocolate (use sugar free for low carb or keto) (between 30%-40% cacao)

Instruction

  • Grease the sides and bottom of a 6 x 3 inch round cake pan. Line the bottom with parchment paper. Set aside.
  • Add egg whites to stand mixer and whisk on high speed until stiff peaks form. When you lift your beater, the egg whites should form stiff peaks that do not bend or flop over. See photo above for reference. Place bowl of whisked egg whites into fridge until ready to use.
  • Melt chocolate in a double boiler over low heat. Use a spatula to smooth out the melted chocolate. 
  • Add in cream cheese and stir with spatula until cream cheese is evenly blended into the chocolate. The chocolate may seize a little when the cream cheese is initially added but it should soften again as you continue to mix. Continue to mix until no white streak remain. The batter will be very thick, like a chocolate frosting. The cocoa butter oils may also separate slightly, but this is okay. They will incorporate back in when you add the eggs. Remove bowl with chocolate from heat. Allow to just a few minutes so that the chocolate mixture is warm but not hot. 
  • Add in the egg yolks. Whisk until batter is smooth. The batter should be liquid like a cake batter. (See photo above for reference)
  • Add in 1/3 of the egg whites and gently fold into batter. Repeat with another 1/3 and then finally the remaining 1/3. Fold until batter is uniformly light brown and no dark streaks remain.
  • Pour cake into prepared cake pan. Lift the cake pan up about six inches from the counter and drop 2 times onto counter to remove air pockets.
  • Add 1 1/2 cups of water to your Instant Pot. Place trivet inside Instant Pot. Place cake pan on top of trivet. Seal your Instant Pot and set to manual cooking, high pressure, 18 minutes. When cake is done cooking, allow it to perform a natural release. The cake will continue cooking during this time which is why you can't force a quick release. 
  • When the natural release is done, remove cake from Instant Pot. The surface will be quite moist but it will dry quickly once removed from the Instant Pot. There will likely be a slight dip in the center of the cake. This is normal. See "Cake Appearance" in post for more details. 
  • To remove the cake, gently tip the cakepan upside down until the cake comes out. Then flip the cake over and place onto plate. 
  • Allow the cake to cool either at room temperature or in the fridge. Dust with powdered swerve (or powdered sugar if not doing low carb) before cutting and serving. At room temperature the cake will stay very fluffy. It will taste like a light souffle, with a very mild cheese flavor. When placed in the fridge, the cake will become a little more dense but will be sweeter and have a stronger cream cheese flavor.