Pour one cup of water in the Instant Pot. Line a 7-inch springform pan, or any 7-inch pan with a removable bottom, with a parchment round and grease the sides and paper-lined bottom with cooking spray or softened butter.

Put the chocolate chips in a medium-sized microwave-safe bowl and place in the microwave. Heat in 30 second intervals, stirring after each, until melted. Immediately add the butter and whisk until combined. Add the eggs one at a time, whisking after each, until combined. Add the honey and salt and whisk until the batter is glossy and smooth.

Transfer the batter to the prepared pan and tap the pan against the counter to pop any air bubbles. You probably won't be able to pop them all . . . Cover the pan tightly with a sheet of tinfoil, making sure to tuck the edges of the sheet under the pan, and not on top (as I did). Place the trivet in the Instant pot and lower the cake onto the trivet. Coco suggests you make a homemade sling to lower the cake down into the pot, but I do not think it is necessary.

Secure the lid and set the pressure release to sealing. Select manual and set the cooking time for 25 minutes on high pressure (Coco suggest 30, but I think 25 might be the magic number - and if it is not (ie: the cake looks undercooked at 25), you can replace the lid and cook it an extra 5 minutes). The pot will take about 5 minutes to come to pressure before the actual cooking time begins.

When the cooking program ends, let the cooker release naturally for 15 minutes and then move the pressure valve to venting and release the rest of the steam. Open the pot and using pot holders remove the pot from the base and carefully remove the cake.

I have never had trouble lifting something hot from the pot without a sling of some kind, but if you are nervous about burning your self, just wait to remove the cake until it has cooled enough to easily handle.

Remove the tinfoil, being careful not to pour any of the collected condensation on the cake, and let the cake cool to room temp on the counter. Remove the sides of the pan, by running a paring knife around the edges, and place the cake in the refrigerator wrapped in plastic wrap until chilled, about 2 hours.

Remove the bottom of the pan, by sticking a knife between the paper and the metal piece and jiggling it a bit until the cake releases. Dust with cocoa powder and serve cold or at room temp with dollops of creme fraiche.