Instructions

• First, grease up a 7 or 8-inch round cake pan that’ll fit in your cooker. Lock in some butter so nothing sticks when you pull it out later.
• On the stove or in the microwave, melt that semisweet chocolate and butter together. It ain’t gotta be fancy, just stir real good till smooth.
• Stir in sugar, salt, and vanilla extract. Make sure all your sweetness and flavor's mixed up nice.
• Beat your eggs just a little and fold them in with the chocolate mix. Don't overdo it, just enough to blend.
• Sift in the cocoa powder and mix until you get a silky batter no lumps left hanging around.
• Pour it all into the cake pan, smooth the top. Set that pan inside your pressure cooker on a trivet with a cup of water under it for steam. Lock the lid and wait for your pressure build. Cook at high pressure for about 25 minutes, then do a quick release to let the steam out fast.
• Once your cake's done, let it cool in the pan for about 10 minutes. Then transfer it to a wire rack and let it chill till just room temp. While it cools, melt the semisweet chocolate and heavy cream for your ganache. Pour it over the top and spread it out all nice and even.