Air Fryer Chocolate Lava Cakes
These air fryer chocolate lava cakes are decadently gooey inside, with that classic molten chocolate centre. It’s so easy to make them in the air fryer and it makes the perfect dessert for 4.
Chocolate lava cakes in the air fryer
If you haven’t made these before, they can seem a bit tricky to get that molten center right. But don’t worry, the beauty of these lava cakes is how simple they really are. I start them off with a layer of foil on top, which helps the edges cook through without overcooking the tops. I’ve tried it without adding the foil first and it can make the tops cook too fast and burst.
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A peek at what you need
Method
- Rub the inside of four ramekins with butter and add in a little cocoa powder.
- Shake out the excess cocoa. This makes the barrier that stops the cakes from sticking when you remove them later.
- Melt the chocolate and butter together in a large bowl.
- Mix in eggs, vanilla, salt, and powdered sugar.
- Lastly whisk in the flour.
- Divide evenly over the ramekins.
- Cover with foil and place in the air fryer.
Note: When you add the foil, make the piece big enough so you can tuck it under the ramekins. Otherwise it might fly around in the air fryer.
- Cook the cakes initially with foil to start cooking the edges.
- Continue cooking without the foil until the edges of the cakes are set and the top looks puffed but the middle is still soft.
Make in advance
Fill the ramekins with the batter and cover them tightly, then refrigerate them for up to 2 days. Let the batter come to room temperature for 20 minutes before placing it in the air fryer.
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Air Fryer Chocolate Lava Cakes
Ingredients
- 140 g semi-sweet chocolate
- 100 g butter
- 2 large eggs
- 1 large egg yolk
- 60 g powdered sugar
- 1 teaspoon vanilla paste or extract
- Pinch salt
- 32 g all-purpose flour
- Cocoa powder + butter for greasing ramekins
Instructions
- Grease four 6-ounce ramekins with a little butter, then add about 1/4 teaspoon of cocoa powder into each one. Turn the ramekins to coat the sides evenly, then tap out any extra cocoa. Cocoa powder + butter for greasing ramekins
- In a large microwave-safe bowl, melt the chocolate and butter together in 30-second bursts, stirring after each one, until smooth and glossy. You can also do this in a double boiler by placing a heatproof bowl over a saucepan of gently simmering water. 140 g semi-sweet chocolate, 100 g butter
- Let the chocolate mixture cool slightly, then whisk in the eggs, vanilla, salt, and powdered sugar until well combined. Stir in the flour until the batter is smooth and even. 2 large eggs, 1 large egg yolk, 60 g powdered sugar, 1 teaspoon vanilla paste, Pinch salt, 32 g all-purpose flour
- Divide the batter between the prepared ramekins and cover each one tightly with foil, folding the edges underneath so it stays secure in the air fryer.
- Place the ramekins in the air fryer basket and cook at 350°F (180°C) for about 8 minutes. Remove the foil and cook for another 3 to 4 minutes, until the edges are set and the tops look puffed but the centres are still soft. This timing might change depending on your air fryer. Let the cakes rest for 2 minute once they’re done.
- Run a butter knife around the edges to loosen the cakes. Place a plate upside down over each ramekin and carefully flip it over using oven mitts. Give it a gentle tap if needed to release the cake.
- Serve warm with a dusting of powdered sugar and your favourite toppings.
Was a little tricky to remove the foil from the hot ramekins, I dropped one and made a huge mess, but otherwise this recipe is amazing and the end result is so decadent!!! Totally recommending to friends
Oh no i’m sorry to hear you dropped one!! But I am so glad you still loved the recipe! 😀
Important to note that this recipe MEANS IT when they say four servings. I decided to be a fat little piggy and ate two and i swear I felt like I was going to die. I felt like I’d sinned and been sent to chocolate hell for my gluttony. These are amazing 1000/10