1 hour 15 mins
Grease and line a springform pan with cooking spray and parchment round.
Melt butter and chocolate chips in the microwave in 30-second increments, stirring in between.
Add sugar, vanilla extract, salt, and cocoa powder and whisk to combine.
Now add eggs, one egg at a time, whisking until fully combined.
Pour the batter into the pan and cover it. Add water to the pot, place pan on the trivet. Pressure Cook for 45 minutes .
Let the pressure release naturally for 10 minutes. Remove the cake pan and let the cake cool to room temperature.
Dust the cake with powdered sugar and garnish with fresh raspberries. Cut into slices and enjoy.