Instant Pot Chocolate Souffle Cakes with Strawberry Sauce

1. Place steam rack in bottom of 5-quart Instant Pot; add 2 cups water and preheat on Sauté-Normal. In heatproof bowl on steam rack, heat chocolate 5 minutes or until melted, stirring occasionally.

2. Spray 4 (6-ounce) ramekins with cooking spray; dust with cocoa powder. In large bowl, whisk egg yolks, applesauce, milk, sugar and vanilla extract until smooth; stir in flour, cocoa powder, ¼ teaspoon salt and melted chocolate until smooth.

3. In medium bowl, beat egg whites with mixer on high speed 3 minutes or until stiff peaks form; fold egg whites into chocolate mixture. Divide batter into ramekins; place on steam rack. Place lid on Instant Pot and close pressure valve to seal; pressure cook on high 5 minutes. Quick release pressure; remove lid. Remove ramekins; cool 15 minutes.

4. In blender, puree strawberries. Makes about ¼ cup.

5. Serve cakes drizzled with strawberry sauce garnished with chopped strawberries and/or chocolate, if desired.

• 1 cake, 1 tablespoon sauce: Per serving
• 12 g (4g Saturated) Fat
• 94 mg Cholesterol
• 192 mg Sodium
• 22 g Carbohydrates
• 5 g Fiber
• 14 g Sugars
• 9 g Added Sugars
• 7 g Protein