Raspberry Brownie Cake

Directions

1. 1
   Prepare a 6 inch cake pan by greasing and lining with parchment paper
2. 2
   Place a trivet in he instant pot and pour 1 cip of water into the steel insert.
3. 3
   Puree the raspberries and set aside.
4. 4
   Place the butter and dark chocolate in a microwave safe container. Heat for 30 seconds. Stir well. Heat for another 30 seconds and mix well until melted.
5. 5
   Pour into a mixing bowl. Stir in the rasberries.
6. 6
   In another bowl, stir in the cocoa, sugar, flour and baking powder iuntil well mixed.
7. 7
   Add in the egg and sour cream into the chocolate butter mixture.
8. 8
   Stir in the flour cocoa mixture and mix well. Do not overbeat. Pour into the cake pan.
9. 9
   Cover with foll. Place on the trivet. Cook on the cake setting for 30 minutes. Allow a natural release. Carefully remove the cake pan.
10. 10
    Remove the foil, remove the cake on a platter. Sprinkle with the chips on top. in a random fashion. Place a few fresh raspberries on the top. Serve warm or cool.