Pressure Cooker Orange Essence Choco-Flan

Pressure Cooker Orange Essence Choco-Flan

(aka, Impossible Cake)

Ingredients:

For Caramel Layer:

½ c sugar

¼ c water

For Cake Layer:

¾ c flour

¼ c unsweetened cocoa

2 pinches salt

½ t Baking Powder

½ t Baking Soda

¾ c sugar

¼ c butter, softened

1 t vanilla

2 eggs

1 small container plain yogurt

Zest of one orange

1 T orange Olive Oil

For Flan Layer:

4 eggs

½ c heavy whipping cream

1 can sweetened condensed milk

2 t vanilla

1 T flour

Directions:

1. Grease a half sized bundt pan with shortening and then shake sugar to coat shortening. Set aside.

2. Make the caramel: on stove top in non-reactive skillet over low heat, melt sugar. Carefully, swirling to melt evenly. Use silicone spatula to stir gently. Do not overcook. Cook until just melted. Then remove from heat and let cool slightly.

3. Carefully, pour water into skillet and stir. It will bubble, use caution.

4. Set back on heat to remelt. Stir until melted. It should be a light amber color. Do not overcook as it will taste burned.

5. Pour into a glass measuring cup to cool slightly.

6. Meanwhile, make the cake layer.

7. In a small mixing bowl, combine: Flour, cocoa, sugar, salt, baking powder, baking soda, sugar and mix together. Set aside.

8. In a large mixing bowl, combine butter, vanilla, eggs, yogurt, orange zest and olive oil and whisk together.

9. Then fold in the dry ingredients and mix well. It will be slightly lumpy. Set aside.

10. Take bundt pan and pour caramel into bottom of bundt pan, place in freezer for a few minutes, while making the flan layer to cool.

11. Make the flan layer.

12. In medium mixing bowl, whisk together: eggs, whipping cream, condensed milk, vanilla and flour.

13. Remove bundt pan from freezer.

14. Spread Chocolate Cake mixture on top of caramel layer, carefully.

15. Pour flan mixture on top of chocolate layer. (it will be very full)

16. Make sure insert is in pressure cooker.

17. Add 1 1/2 cups water to insert, then place trivet in bottom.

18. Using a foil sling, carefully lower into insert.

19. Set to high pressure for 20 minutes. (If possible, turn "keep warm" function "off")

20. Once cook time is complete let naturally release for 10 minutes.

21. NOTE: If you could not turn off the keep warm function, unplug the machine and let naturally release.

22. Once Natural Release is complete, remove lid and carefully remove the cake.

23. It "Magically" changed places...wow-zer!!!

24. Let cool for 10-15 minutes.

25. You can serve at room temperature or cover with plastic wrap and chill in refrigerator overnight.

26. When ready to serve, invert onto serving platter.

27. Note: If you chilled in the refrigerator, set the pan in hot water to gently warm the caramel before inverting.

28. Cut and serve. Refrigerate leftovers, covered.