A Superior Flourless Chocolate Cake, Thanks to the Instant Pot

Welcome to Set It & Forget It, a series about all the ways we rely on our slow cookers, Instant Pots, and ovens during the colder months. Whether it’s a long braise on the stove or a quick burst in the pressure cooker, one thing’s for sure: Comfort…

Welcome to Set It & Forget It, a series about all the ways we rely on our slow cookers, Instant Pots, and ovens during the colder months. Whether it’s a long braise on the stove or a quick burst in the pressure cooker, one thing’s for sure: Comfort food means comfort cooking.


A recipe for an easy-peasy flourless chocolate cake is an excellent one to have in your back pocket. You know, the kind with a short ingredient list, that calls for whole eggs (no finicky separating necessary), and is whisked together in a single bowl?

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It’s an Instant Pot Cheesecake World (& We Just Live in It)

Welcome to Set It & Forget It, a series about all the ways we rely on our slow cookers, Instant Pots, and ovens during the colder months. Whether it’s a long braise on the stove or a quick burst in the pressure cooker, one thing’s for sure: Comfort…

Welcome to Set It & Forget It, a series about all the ways we rely on our slow cookers, Instant Pots, and ovens during the colder months. Whether it’s a long braise on the stove or a quick burst in the pressure cooker, one thing’s for sure: Comfort food means comfort cooking.


Instant Pot cheesecakes have gone just the tiniest bit viral. One peek at the Instant Pot Community on Facebook, and you will see post after post about cheesecakes—“New York Cheesecake #17,” to be exact. This particular cheesecake recipe was developed and blogged about by two Instant Pot devotees, Amy and Jacky, and has proliferated across the internet.

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When I Got Cancer, Baking Made Me Feel Powerful

When I was diagnosed with breast cancer at age 41, I was working as a “junior baker” in a hip, new Brooklyn bakery called Baked. I had pivoted professionally by about 1000 degrees a few years prior, transitioning from (unhappily) litigating in a fancy …

When I was diagnosed with breast cancer at age 41, I was working as a “junior baker” in a hip, new Brooklyn bakery called Baked. I had pivoted professionally by about 1000 degrees a few years prior, transitioning from (unhappily) litigating in a fancy boutique entertainment law firm in N.Y.C., to joyfully baking up every treat you could imagine—jumbo chewy chocolate-chunk cookies; malted blondies; moist zucchini bread, studded with toasted pecans; and flaky, mile-high, cream biscuits.

I knew nothing about the world of pastry prior to starting at Baked, but I’d always had a sweet tooth that just wouldn’t quit, and was eager to learn how to satiate it without heading to the grocery store. Luckily, my 20-something co-workers there—equal parts hilarious and cynical, warm and bitingly harsh—were patient, (relatively) supportive teachers, despite the fact that they’d been students themselves only a year or so before.

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