Chocolate, Orange, and Olive Oil Mini Lava Cake

 

4 T. all-purpose flour

1/4 tsp. seasoning (orange zest)

4 T. of Sugar

1 pinch salt

1 T. of Bitter Cocoa Powder

1/2 tsp. baking powder

1 Medium egg

4 T. of Milk

2 T. Extra-Virgin Olive Oil

 

Set-up the pressure cooker by filling the inner pot with 1 cup of water. 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 choose Manual or Pressure Cook on High for 10 minutes cooking time. 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.