Place the chocolate chips and butter in a silicone bowl. Microwave at 30-sec intervals and mix until melted through
Add sugar and flour to the mixture. After stirring with a spoon, blend with a whisk.
Add eggs and vanilla to the chocolate mixture. mix until well blended.
Add 2 cups of boiling water to pressure cooker
Fill Silicone 1 cup muffins ¾ full.
Place cake molds on a rack in the pressure cooker in two layers
Close and lock the lid on the pressure cooker
Bring to pressure and once the button pops up turn down to low and cook for 7 minutes
Remove from heat and use the natural release method waiting until the button has dropped and the lid is safe to unlock.
Remove the cakes from the pressure cooker and invert onto serving plates, squeezing lightly to release
Serve while hot with ice cream or cream and ENJOY!
