Chocolate, Orange & Olive Oil Mini Lava Cake


  • 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
  • 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.
Previous Next