(Prep + Cook Time: 38 minutes | Servings: 8)


Nutrition Facts (Per Serving):  
Calories: 468  
Carbohydrate: 22.2g   
Protein: 5.5g   
Fat: 40g   
Sugar: 17.8g   
Ingredients : 
1 1/2 cups heavy cream   
⅓ cup brown sugar   
2 teaspoons vanilla flavoring   
1/4 teaspoon ground cardamom   
1/2 cup milk   
6 oz. chopped bittersweet chocolate   
5 egg yolks   
Pinch of salt   
Strawberries to supply   


Preparation:  
1- Cook the heavy cream with milk within the pan over medium heat for 5 minutes.   
2- Turn over heat and stir in chocolate. Mix well to generate a smooth mix.
3- Beat egg yolks with sugar, cardamom, salt and vanilla extract in the bowl.   
4- Add this egg mixture in on the chocolate mixture. Stir well.   
5- Transfer this mixture in to your soufflé dish. Cover it with tin foil.   
6- Select the *Rice/Risotto* mode to the Power Pressure Cooker XL along with set for 18 minutes.   
7- Add 2 glasses of water on the heating pot and hang the trivet inside.   
8- Place the soufflé dish in the trivet.   
9- Secure the lid and turn the load knob to the closed position.   
10- Once done; release pressure to succeed completely and take off the lid.   

11- Cover the soufflé dish with plastic wrap and refrigerate it for 3 hours. Top it with strawberry then serve.