Laura Pazzaglia blogs at HipPressureCooking.com.

Chocolate, Orange & Olive Oil Mini Lava Cake

This warm chocolate dessert is made almost entirely with ingredients you have in your pantry, so it’s perfect for satisfying those spur-of-the-moment chocolate cravings. If you don’t have an orange, substitute ¼ teaspoon vanilla extract for the ½ teaspoon zest.

PREP TIME: 10 minutes

FUNCTION: Pressure/Manual (High)

CLOSED POT TIME: 20 minutes

TOTAL TIME: 30 minutes + 5 minutes stand

RELEASE: Quick

SERVES: 2 (1 mug)

• 1 cup water
• ¼ cup flour
• ½ teaspoon orange zest
• ¼ cup sugar
• Pinch of salt
• 1 tablespoon unsweetened cocoa powder
• ½ teaspoon baking powder
• 1 egg
• ¼ cup milk
• 2 tablespoons extra virgin olive oil, plus additional for greasing mug

PREP

Place the trivet in the Instant Pot®. Add the water to the Instant Pot. Coat a 12-ounce coffee mug, tea cup, or ramekin with olive oil.

Combine flour, orange zest, sugar, salt, cocoa, and baking powder in a 2-cup measuring cup. Mix with a fork. Add the egg, milk, and the 2 tablespoons olive oil. Mix until a batter forms. Pour the batter into the prepared cup. Place the cup in the pot. If you are making more than one cup, arrange them so they are straight and not touching the inside of the pot. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 15 minutes. When cooking is complete, use a quick release to depressurize.

SERVE

Let stand for 5 minutes before serving. (Or, for a gooey center, serve immediately. The cake will continue cooking as you let it rest, so the interior will solidify.)