Chocolate covered cherries are a no-brainer combination, so this cake just makes sense. A seasonal treat, pick up one of those fresh sweet cherry bags that you see in the grocery store once a year and this is your dessert. Rich, brownie-like chocolate cake and naturally sweet pitted cherries, this should satisfy any sweet tooth without breaking the calorie bank.
• Hands-On Time: 15 minutes
• Cook Time: 15 minutes
Serves 4
16 fresh sweet cherries, halved and pitted
2/3 cup cassava flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch sea salt
1/2 teaspoon vanilla extract
3 tablespoons ghee, melted
2 large eggs
2 tablespoons unsweetened almond milk
1/3 cup pure maple syrup
2 cups water
1 Lightly grease a 6-inch cake pan. Place cherries, flat side down, into cake pan until the bottom of the pan is covered. Set aside.
2 In a large bowl, combine flour, cocoa, baking powder, baking soda, and sea salt.
3 In a medium bowl, combine vanilla, ghee, eggs, milk, and syrup.
4 Pour wet ingredients from the medium bowl into the large bowl with dry ingredients. Gently combine ingredients. Do not overmix. Spoon mixture into greased cake pan.
5 Pour water into the Instant Pot® and insert trivet or steamer basket. Place cake pan on top. Lock lid. Press the Manual or Pressure Cook button and adjust time to 15 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
6 Remove pan from pot and set aside to cool for 5 minutes. Flip cake onto a serving plate.