[Vegetarian] [Company]
Makes 8 servings
DIRECTIONS
Generously coat a 3-cup fluted tube pan with baking spray. In a bowl beat butter with a mixer on medium 30 seconds. Add sugar, baking powder, and salt. Beat on medium 1 to 2 minutes more or until well combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour; beat just until combined. In another bowl beat mascarpone cheese until smooth. Spoon half the batter into mascarpone cheese. Beat just until combined. In another bowl whisk together boiling water and espresso powder until dissolved. Add to remaining plain batter. Stir in melted chocolate. Alternately drop spoonfuls of chocolate and mascarpone batters into prepared pan. Using a table knife, gently cut through batters to swirl them together (do not overmix). Prepare as directed for desired cooker, below.
Fast 25-minute cook time
Place a steam rack in a 6-qt. electric or stove-top pressure cooker. Add 1 cup water to pot. Set cake pan on rack. Lock lid in place. Set an electric cooker on high pressure to cook 25 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 25 minutes. Remove from heat. For both models, quickly release pressure. Carefully open lid. Carefully remove pan from cooker. Cool cake in pan on a wire rack 10 minutes. Invert cake on wire rack; cool completely. Drizzle Mascarpone Icing over cooled cake.
Slow 2½-hour high cook time
Pour 1 cup water into a 5- to 6-qt. slow cooker. Set cake pan in cooker. Place a dish towel over top of cooker; add lid. Cook on high 2½ to 3 hours or until a toothpick inserted near center comes out clean. Carefully remove cake from cooker. Cool cake in pan on a wire rack 10 minutes. Invert cake on wire rack; cool completely. Drizzle Mascarpone Icing over cooled cake.
In a bowl beat 2 Tbsp. softened mascarpone cheese with a mixer on medium 30 seconds. Add 1 tsp. milk and 1 tsp. amaretto; beat until smooth. Gradually beat in ⅔ cup powdered sugar until smooth. Gradually beat in 2 to 3 tsp. milk, 1 tsp. at a time, until icing is drizzling consistency.
A pressure cooker produces a moist and tender dense cake, much like a steamed cake. A slow cooker cake will have a fine texture typical of a traditionally baked cake.
per serving 326 cal., 20 g fat (12 g sat. fat), 92 mg chol., 218 mg sodium, 34 g carb., 1 g fiber, 26 g sugars, 3 g pro.