Description
Delight in these luscious Decadent Air Fryer Chocolate Lava Cakes, perfectly rich and gooey in the center with a crisp exterior. Ready in just 15 minutes, these individual chocolate cakes use an air fryer for a quick and indulgent dessert that’s sure to impress.
Ingredients
Scale
Chocolate Mixture
- 6 Tablespoons unsalted butter, cut into pieces
- 4 oz semi-sweet chocolate bar, broken into pieces
Batter
- 1 large egg
- 1 egg yolk from a large egg
- 3 Tablespoons white sugar
- ½ teaspoon vanilla extract
- 3 Tablespoons all-purpose flour
- Pinch of salt
Instructions
- Prepare Ramekins: Grease three 6-ounce ramekins thoroughly and set them aside to prevent sticking.
- Melt Chocolate and Butter: In a microwave-safe bowl, melt the butter and chocolate together by heating for about 1 minute, stirring every 30 seconds until smooth. Remove from microwave and set aside.
- Mix Batter: In a large bowl, beat the whole egg, egg yolk, vanilla extract, and sugar until combined. Gradually add the flour, the melted chocolate and butter mixture, and a pinch of salt. Stir gently until the batter is smooth and uniform.
- Fill Ramekins: Pour the batter evenly into the prepared ramekins, filling each about halfway to allow room for rising and molten center.
- Air Fry: Place the ramekins in the air fryer basket and cook at 370°F (188°C) for 8 to 10 minutes. The edges should be set while the center remains soft and gooey.
- Serve: Carefully remove the ramekins from the basket and let them cool for about 1 minute. Then invert each ramekin onto a plate to release the cakes. Serve immediately with optional toppings such as whipped cream, fresh berries, or powdered sugar for enhanced decadence.
Notes
- Cooking times may vary slightly depending on your air fryer model — check at 8 minutes for desired doneness.
- Use high-quality semi-sweet chocolate for the best flavor and texture.
- Let the cakes cool slightly before inverting to prevent breaking.
- For an extra flair, add a scoop of vanilla ice cream alongside.
- You can prepare the batter ahead and refrigerate for up to 2 days before cooking.
