Indulge in a rich and decadent dessert with this Air Fryer Lava Cakes recipe. With its gooey center and crispy outer layer, this dessert is sure to impress your taste buds. Made with simple ingredients like chocolate, butter, and cocoa powder, this lava cake is not only easy to make but also ready in just 30 minutes.
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Ingredients
- 6oz 60% chocolate, finely chopped (170g)
- ½ cup unsalted butter (113g)
- ¾ cup powdered sugar, sifted (90g)
- 2 tablespoons all-purpose flour (16g)
- 2 tablespoons unsweetened cocoa powder (10g)
- Pinch of salt
- 2 large eggs, lightly beaten
- 1 tablespoon unsalted butter (14g)
- 1-2 tablespoons cocoa powder (5-10g)
Kitchen Tools & Equipment Needed
- Microwave-safe bowl
- Large mixing bowl
- Whisk
- Rubber spatula
- 4 x 6-ounce ramekins
- Butter for greasing
- Cocoa powder for dusting
- Air fryer
- Butter knife
- Plates for serving
Instructions
Add chocolate and butter to a microwave-safe bowl and microwave on high. Stir every 15-20 seconds until fully melted. Let cool for 5 minutes.
In a large mixing bowl, whisk together the sugar, flour, cocoa powder, and salt.
Add the chocolate mixture and eggs and stir just combine using a rubber spatula. Set aside.
Grease four 6-ounce ramekins with butter and add cocoa powder. Shake ramekins until the inside of the ramekins is covered in cocoa. Spoon the batter into each ramekin, filling each one about â…” full.
Preheat your air fryer to 360°F (180°C). Once preheated, place the ramekins inside and cook for 8-10 minutes, or until the cakes are set but still slightly gooey in the center.
Remove the ramekins from the air fryer and allow them to cool for 1-2 minutes. The ramekins will be very hot! Run a butter knife around the edge of each ramekin to loosen the cakes, and then invert each one onto a plate.
Serve immediately while still warm with your favorite toppings.
Ingredients Substitutions
- Chocolate: You can use any type of chocolate you prefer, such as semisweet or bittersweet chocolate. You can also use chocolate chips instead of chopped chocolate.
- Cocoa powder: You can use Dutch-processed cocoa powder instead of unsweetened cocoa powder.
Top Tips for Success
- Use high-quality chocolate: Since the main ingredient in this recipe is chocolate, it's important to use high-quality chocolate for the best flavor and texture.
- Don't overmix the batter: When combining the chocolate mixture and eggs with the dry ingredients, be careful not to overmix the batter. Overmixing can result in tough or dry lava cakes.
- Grease and dust the ramekins: Be sure to grease the ramekins with butter and dust with cocoa powder before adding the batter. This will ensure the lava cakes don't stick to the ramekins and will have a nice cocoa crust.
- Do not overbake: Be sure to keep an eye on the lava cakes while they're baking in the air fryer. Overbaking can result in a cake without a lava center.
FAQs
Can I make this recipe ahead of time?
Yes, you can make the batter ahead of time and store it in the fridge for up to 24 hours. When you're ready to bake, let the batter come to room temperature before filling the ramekins and baking in the air fryer.
Can I reheat it?
Yes, you can reheat the lava cake in the air fryer or microwave. To reheat in the air fryer, preheat the air fryer to 350°F (180°C) and cook the cake for 2-3 minutes, or until warm. To reheat in the microwave, place the cake on a microwave-safe plate and heat in 15-second intervals until warm.
Can I make this recipe in a regular oven?
Yes, you can make this recipe in a regular oven. Preheat your oven to 375°F (190°C) and bake the lava cakes for 12-15 minutes, or until the edges are set but the centers are still slightly gooey.
Can I use a different type of ramekin?
Yes, you can use a different type of ramekin as long as it's oven-safe and can withstand high heat. You can also use a muffin tin or a baking dish instead of ramekins.
Recipe
Air Fryer Lava Cakes Recipe
Equipment
- Microwave-safe bowl
- Large mixing bowl
- Whisk
- Rubber spatula
- 4 6-ounce ramekins
- Air Fryer
- Butter knife
- Plates for serving
Ingredients
- 6 oz 60% chocolate finely chopped
- ½ cup unsalted butter
- ¾ cup powdered sugar sifted
- 2 tablespoon all-purpose flour
- 2 tablespoon unsweetened cocoa powder
- pinch salt
- 2 large eggs lightly beaten
- 1 tablespoon unsalted butter
- 1-2 tablespoon cocoa powder
Instructions
- Add chocolate and butter to a microwave-safe bowl and microwave on high. Stir every 15-20 seconds until fully melted. Let cool for 5 minutes.
- In a large mixing bowl, whisk together the sugar, flour, cocoa powder, and salt.
- Add the chocolate mixture and eggs and stir just combine using a rubber spatula. Set aside.
- Grease four 6-ounce ramekins with butter and add cocoa powder. Shake ramekins until the inside of the ramekins is covered in cocoa. Spoon the batter into each ramekin, filling each one about â…” full.
- Preheat your air fryer to 360°F (180°C). Once preheated, place the ramekins inside and cook for 8-10 minutes, or until the cakes are set but still slightly gooey in the center.
- Remove the ramekins from the air fryer and allow them to cool for 1-2 minutes. The ramekins will be very hot! Run a butter knife around the edge of each ramekin to loosen the cakes, and then invert each one onto a plate.
- Serve immediately while still warm with your favorite toppings.
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