Chocolate, Orange, and Olive Oil Mini Lava Cake
By :HipPressureCooking
Print Recipe
Votes: 19
Rating: 4.16
Rate this recipe!
Course Dessert
Cuisine American
Difficulty Medium
Browse Category Dessert
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Cocoa Powder, Eggs, Flour
Prep Time 5 minutes
Cook Time 10 minutes
Servings
1 lava cake
Ingredients
  • 4 Tbsp all-purpose flour
  • 1/4 tsp seasoning (orange zest)
  • 4 Tbsp of Sugar
  • 1 pinch salt
  • 1 Tbsp of Bitter Cocoa Powder
  • 1/2 tsp baking powder
  • 1 Medium egg
  • 4 Tbsp of Milk
  • 2 Tbsp Extra-Virgin Olive Ol
Course Dessert
Cuisine American
Difficulty Medium
Browse Category Dessert
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Cocoa Powder, Eggs, Flour
Prep Time 5 minutes
Cook Time 10 minutes
Servings
1 lava cake
Ingredients
  • 4 Tbsp all-purpose flour
  • 1/4 tsp seasoning (orange zest)
  • 4 Tbsp of Sugar
  • 1 pinch salt
  • 1 Tbsp of Bitter Cocoa Powder
  • 1/2 tsp baking powder
  • 1 Medium egg
  • 4 Tbsp of Milk
  • 2 Tbsp Extra-Virgin Olive Ol
Votes: 19
Rating: 4.16
Rate this recipe!
Instructions
  1. Set-up the pressure cooker by filling the inner pot with 1 cup of water.
  2. Prepare the cup by spreading a coat of olive oil on inside up to the top edge and set aside.
  3. 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)
  4. 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.
  5. Close and lock the pressure cooker lid and choose Manual or Pressure Cook on High for 10 minutes cooking time.
  6. When time is up, release pressure.
  7. 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.
Recipe Notes

 

 

18 replies
  1. MollyBermea
    MollyBermea says:

    This was great! We skipped the orange zest and I did real butter in place of olive oil (but used olive oil to grease the ramekins). Very moist, centers were gooey. We also added dark chocolate chips on top before cooking (which sank in).

  2. capackard
    capackard says:

    I used coconut flour (only 1 tbsp) and canola oil. It came out not like a cake at all. Maybe need to use a bit more coconut flour. My baking powder is also expired so that could be the issue???

  3. KSimmer
    KSimmer says:

    I followed the directions but all I got was cake; and it tasted very bland. Any suggestions on where i went wrong?

  4. Shackart
    Shackart says:

    I gave it a 4 star cause it is very easy and good but mine come out like a sponge. No gooey. I did 15min first time 12 min second time. Third time I will do 10 and see how it is.

  5. Ingapone
    Ingapone says:

    Step 5 is a little confusing. I followed the directions through Step 4 then cooked the cake for 10 minutes at high pressure, followed by quick release. Eat the cake immediately.

  6. renten
    renten says:

    What kind of cup do I use? The recipe doesn’t say, so I haven’t even tried to make this yet, even though I want to.

  7. TWeber
    TWeber says:

    Made this, it is wonderful. Actually made it twice to see if Splenda for Baking would work *no*. The original cake was divine, Hubs said. The orange really adds to the cake, such a great flavor. Total keeper.

  8. KansasCook
    KansasCook says:

    5* recipe, 2* directions.

    The book that came with my pot has it right:
    1. Use 2 cups water.
    2. No odd note in step 3 about “the other site”
    3. Set to high and cook for 10 minutes. None of the baffling “set the temp to low and count it as high.”

    4. Substitutes for healthier decadence: use gluten-free flour or almond meal; replace milk with almondmilk; replace olive oil with applesauce; cut the sugar in half (you won’t miss it).

  9. Janderson1289
    Janderson1289 says:

    Came out perfectly! I added a couple of jumbo marshmallows to the top when it was done, which melted nicely 🙂

  10. Fosterla
    Fosterla says:

    These were rubbery and did not have not enough chocolate.

    I cooked them once for maybe about 15 minutes. And the second time for 10. Both times they tasted a little rubbery. 10 minutes was less rubbery but kind of flavorless anyway.

    I used 2 – 4 ounce ramekins rather than risking using an 8 oz mug which maybe is what she meant? Lava cake isn’t really that difficult to make without using the Insta pot. https://www.epicurious.com/recipes/food/views/bittersweet-molten-chocolate-cakes-with-

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