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Glaze:

½ cup heavy cream

1 cup chocolate chips, semi-sweet

Topping:

½ cup candy cane, finely ground

1. In a medium bowl, mix butter and sugar together. Add one egg at a time along with flour until incorporated. Mix in chocolate and remaining ingredients.
2. Spray the steam pudding pan with non-stick spray.
3. Spoon the pudding into the pan and cover with a lid.
4. Place the Inner Pot into the Pressure Cooker. Set the Wire Rack in the Inner Pot. Pour 2 cups of warm water into the Inner Pot of the Pressure Cooker. Place the pan on the Rack in the Pressure Cooker.
5. Secure the Lid on the Pressure Cooker. Lock the Lid and switch the Pressure Release Valve to Closed. Press the SOUP/STEW button to set for 10 minutes.
6. Once the timer reaches 0, the Pressure Cooker will automatically switch to KEEP WARM. Press CANCEL. Switch the Pressure Release Valve to Open. When the steam is completely released, remove the Lid.
7. Empty and clean the Inner Pot. Replace inside the Cooker.

To make the glaze:

1. Press the MEAT/CHICKEN button.  Add cream and bring to a boil.  Turn the machine off and stir in chocolate chips.

1. Carefully remove the pudding from the Cooker and let cool for 2-3 hours. Remove the Lid. Hold a plate on top of the pan and turn over.  Remove the pan from the plate and sprinkle a generous amount of candy cane powder over the cake. Drizzle glaze over cake.