Servings: 4 to 7 oz ramekins

2 eggs 2 eggs
4 tbsp olive oil 4 tbsp olive oil
10 tbsp sugar 10 tbsp sugar
8 tbsp milk 8 tbsp milk
8 tbsp flour 8 tbsp flour
3 tbsp Hershey's cocoa 3 tbsp Hershey's cocoa
pinch of salt pinch of salt
1 tsp baking powder 1 tsp baking powder
Optional: Powdered sugar for dusting Optional: Powdered sugar for dusting

In a medium bowl, mix up all ingredients until well blended.
Spray ramekins with a little PAM.
Pour batter into ramekins, alternating between ramekins until batter is evenly distributed.
Instant Pot: subheading: Instant Pot:
Pour 1 ¼ cups water into pot then place trivet inside pot.
Place  ramekins inside pot on trivet.
Cover and cook MANUAL HIGH  PRESSURE for 9 minutes (for more of a "gooey" inside) or 11 minutes for more of a cake-like result.
Do a QPR.
Remove ramekins and sprinkle tops with powdered sugar, if desired.
Air Fryer: subheading: Air Fryer:
Preheat to 375°.
Place ramekins in basket and bake for 10 minutes.
Remove and allow to cool for 2 minutes.
Turn ramekin upside down in a dish and cake should come lose.