Leave a Reply
Want to join the discussion?Feel free to contribute!
Classic Oatmeal-in-a bowl
Chocolate, Orange, and Olive Oil Mini Lava Cake
| By : |
Ingredients
|
Instructions
- 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.
Recipe Notes
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.
All recipes by :
You might also like
Feel free to contribute!
Download Recipe App
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).
This is a keeper!
It was great!
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???
I just love it
I followed the directions but all I got was cake; and it tasted very bland. Any suggestions on where i went wrong?
Added two small dollups of peanut butter for the iranut butter fans. Excellent
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.
Really enjoyable!
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.
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.
So easy and delicous. Not too sweet but crushed my chocolate craving
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.
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).
Came out perfectly! I added a couple of jumbo marshmallows to the top when it was done, which melted nicely 🙂
This was absolutely no lava cake and really bad tbh don’t lose your time
I also have not made it. What size cup do you use? Is this for a coffee mug?
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-
Canlı porno izleme ve hacklink satın alma sitesi.