(60 ml) of milk1 servingall-purpose flour

Chocolate, Orange & Olive Oil Mini Lava Cake

By Laura Pazzaglia

1 Serving

Chocolate, Orange & Olive Oil Mini Lava Cake

Recipe Details

Prep Time: 5 min

Cook Time: 10 min

Yield: 1 Serving

Ingredients

4 tbsp (60 ml) all-purpose flour
¼ tsp (1 ml) seasoning orange zest
4 tbsp (60 ml) sugar
1 pinch of salt
1 tbsp (15 ml) of Bitter Cocoa Powder
½ tsp (3 ml) baking powder
1 medium egg
4 tbsp (60 ml) of milk
2 tbsp (30 ml) extra-virgin olive oil

INSTRUCTIONS

Set-up the pressure cooker by filling it with one cup of water, and the steamer basket (or steamer basket and trivet) and set aside.
Prepare the cup by spreading a coat of olive oil on inside up to the top edge and set aside.
In a measuring cup, add the flour, orange zest (or preferred seasoning), sugar, salt cocoa and baking powders and mix with a fork. Then, add the egg, milk, olive oil and mix vigorously until you have a homogeneous mini-cake batter. Pour into mug. (all separate steps on other site)
Place the uncovered cup into the pressure cooker. If you are making more than one cup, arrange them so that they are all straight and not touching the inside of the pressure cooker.
Close and lock the pressure cooker lid and turn the heat to High. When the pan reaches pressure, turn the heat to low and count 10-15 Minutes cooking time under high pressure (cook less for a gooey center with cakey top, more for a solid cake consistency).
When time is up, release pressure.
Open the top and with an oven-glove covered hand remove from the pot and serve on a saucer with a teaspoon immediately for the gooey center -- it will keep cooking so if you let it rest the interior will solidify.

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About the chef

Laura Pazzaglia

Laura Pazzaglia is the founder of the Hip Pressure Cooking website. She's an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide. Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature. She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery. Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt. Previously, she spent about 15 years as an information technology professional in San Francisco and California's Silicon Valley.

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