Put a trivet in your electric pressure cooker’s cooking pot and pour in a cup or two of two of water. Select Sauté or Simmer.

In a large heat-proof glass or ceramic bowl, combine the chocolate and coconut oil. Place the bowl over the top of your pressure cooker, as you would a double boiler. Stir occasionally until the chocolate is melted, then turn off the pressure cooker.

Stir the applesauce and sugar into the chocolate mixture. Add the flour, baking powder, and salt and stir just until combined. Pour the batter into 3 heat-proof ramekins. Put them in a heat-proof dish and cover with aluminum foil. Using a foil sling or silicone helper handles, lower the dish onto the trivet. (Alternately, cover each ramekin with foil and place them directly on the trivet, without the dish.) Close and lock the lid and ensure the pressure valve is sealed, then select High Pressure and set the time for 5 minutes.

Once the cook time is complete, quick release the pressure, being careful not to get your fingers or face near the steam release.

Once all the pressure has released, carefully unlock and remove the lid. Let cool for a few minutes before carefully lifting out the dish, or ramekins, with oven mitts or tongs. Let cool for a few minutes more before serving.