Pressure-Cooker Chocolate Souffl

In a bowl, add flour, cocoa powder, coffee, chocolate, salt and mix.

In another bowl, add sugar, butter, vanilla, eggs and mix with a whisk until the sugar is dissolved.

Combine the ingredients in a bowl and mix with a spatula.

Transfer the mixture into a buttered and floured round 18 cm ovenproof dish. Cover with parchment paper and aluminum foil.

Put the trivet into the pressure cooker, add the water, and place the ovenproof dish with the mixture in.

Transfer over medium heat, seal with the lid, turn the safety valve to the proper pressure indicator, and simmer for 40 minutes.

Depressurize the pressure cooker and let the dessert cool for 30 minutes.