Instructions

• Preheat your oven to 180C (350F). Don't skip this part because steady heat helps bake the cake evenly.
• Melt the dark chocolate and butter together using a gentle heat method or microwave in short bursts. Stir it smooth so no lumps remain.
• In a separate bowl, whisk eggs and caster sugar using a hand mixer or whisk ‘til pale and fluffy.
• Slowly fold the cooled chocolate and butter mix into the egg mixture. Go gentle here so you keep the air in the batter.
• Sift flour and salt over the batter, then add ground pistachios and vanilla extract. Fold it all in carefully with a spatula – don’t overdo it or it will get dense.
• Pour your batter into a greased cake tin that fits your pressure cooker.
• Seal the cooker with the sealing ring, follow your model’s steam cues and cook using a natural release afterward to keep it moist.
• Bake the cake for about 25-30 minutes. Check by inserting a skewer; it should come out mostly clean, maybe a crumb or two but no wet batter. Let the cake cool before taking it out of the tin.