Directions

1. Spray 7-inch springform pan with non-stick cooking spray.
2. Melt chocolate in microwave, stirring halfway.
3. Using an electric mixer, mix the butter and sugar until pale color develops. Add eggs one at a time and continue mixing until fluffy, about 5 minutes.
4. Stir in vanilla extract, orange extract, rum, and orange zest. Fold in chocolate, add flour, and salt.
5. Pour batter into springform pan. Cover pan with aluminum foil.
6. Place steamer rack in bottom of cooker. Pour in water to cooker. Set pan on top of steamer rack.
7. Close and lock lid, set pressure cooker to "bake", adjust time to 40 minutes, and press "start/stop".
8. When done, natural release for 10 minutes, then do a quick release to make sure all pressure is released before opening lid.
9. Carefully open lid and remove pan from cooker. Place cake in refrigerator for at least 2 hrs.
10. Before serving, top cake with whipped cream and sprinkle orange zest on top.