Cut out a circle of parchment paper to fit in the bottom of your springform pan. (7 inch if you are using an instant pot)
Spray oil the sides of the pan.
Whip your eggs until they double in size. They look very airy. If you use a stand mixer you can start the eggs and move on to step three while they are getting fluffy.
Melt the butter and chocolate in the microwave or over a double boiler. Start off with 1 minute in the microwave, then stir. Add 30 second increments until it is velvety smooth.
Once eggs and chocolate butter mixture are ready, start incorporating them together. Mix 1/3 eggs into chocolate and fold in so you don’t flatten the eggs. Keep going until they are all mixed together.
Pour into your springform pan.
Cover cake with foil.
Place your wire rack in the instant pot. Pour in about 1/2 cup of water into the bottom.
Place the springform pan on top of the wire rack.
Set your pressure cooker to high for 30 minutes. After it has cooked release the steam and open.
Place the springform pan into the fridge to cool.
Once cool, release the spring and plate your cake. You can dust with powdered sugar, top with berries or enjoy it with a glass of cabernet or a cup of coffee:)