• In a large bowl: add eggs, egg yolks, sugar and salt. Beat, using a hand mixer, on high for 5 minutes or until thickens and looks pale.
• Stovetop: Fill the saucepan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate wafers and butter to the glass bowl. Stir until smooth. Remove from stovetop. Microwave: In a glass heat proof bowl: add chocolate wafers and coconut, cook for 1 minute at half power. Stir and cook for another minute until melted.
• Slowly add the melted chocolate to the large bowl of beaten eggs and mix. Add flour and mix/fold together until the batter becomes thick. (Note: Do NOT use a hand mixer).
• Butter each ramekin, then lightly coat them with flour. Divide the chocolate batter evenly and place in the ramekins (I used an ice cream scooper).
• Place the trivet in the 6 qt pressure cooker. Add 1 cup cold water. Place three (3) ramekins side by side in the trivet and stack one (1) ramekin in the center of the pot on top of the three below (see pictures and video for reference). Place the lid on. Pressure cook on high for 7 minutes, followed by a quick release . Follow the manufacture instructions for releasing the pressure. Remove the lid. The sides of the cake should look firm and solid - the tops still should look soft.
• Remove the ramekins from the cooker (be careful - very hot) and place them on a baking rack (use heatproof glove or mitten). Let cakes rest for exactly 2 minutes. Gently run a thin knife around the edges of the cake. Be careful to avoid tearing or cutting the cakes. Place the cake upside down on a plate or cover each ramekin with a plate and flip, slowly lift the bowl.

Dust cake with powdered sugar (optional). Serve with fresh raspberries, strawberries or ice cream. Serve immediately and enjoy!