Prep the pan. Butter a 7- or 8-inch round pan. Line the bottom with a parchment circle and butter the parchment. Dust with cocoa and tap out the excess. This helps the torte release cleanly.

Set up the pressure cooker. Add 1 to 1 1/2 cups water to the pot (follow your cooker’s minimum requirement). Place the trivet inside so the pan sits above the waterline.

Melt the chocolate and butter. In a heatproof bowl set over barely simmering water (or in short microwave bursts), gently melt the chocolate and butter. Stir until smooth and glossy. Remove from heat.

Add sugar, coffee, and espresso. Whisk the granulated sugar, brewed coffee, and espresso powder into the warm chocolate mixture until the sugar begins to dissolve. Whisk in the vanilla and salt.

Incorporate the eggs. Whisk the eggs in a separate bowl just to break them up. Slowly stream them into the warm chocolate mixture while whisking constantly. You want a silky, unified batter—don’t beat air in.

Finish with cocoa. Sift in the cocoa powder and whisk until smooth. The batter will be thick, shiny, and pourable.

Fill and cover. Pour the batter into the prepared pan and smooth the top. Cover the pan tightly with foil to prevent condensation from dripping onto the torte.

Cook under pressure. Carefully lower the covered pan onto the trivet. Seal the cooker. Cook at High Pressure for 22–25 minutes (22 for a 7-inch pan, 25 for an 8-inch, or if you prefer a slightly firmer set).

Release pressure. Let the cooker naturally release for 10 minutes, then quick-release any remaining pressure. Open the lid away from you.

Check doneness. Remove the pan and peel back the foil. The center should be set at the edges with a slight jiggle in the middle, like a cheesecake. If it’s still quite liquid, re-cover and cook 3–5 minutes more.

Cool and chill. Cool on a rack for 30 minutes. Run a thin knife around the edge, then invert onto a plate, peel off parchment, and flip right-side up. Chill at least 4 hours, preferably overnight, for the best texture and flavor.

Serve. Dust with cocoa, slice with a warm knife (wipe between cuts), and top with whipped cream or shaved chocolate. A few flaky salt crystals are lovely, too.