Air Fryer Chocolate Lava Cake
This easy air fryer chocolate lava cake recipe makes 4 individual molten lava cakes, with a gooey chocolate center.
These molten lava cakes are the perfect dessert for 4. They present so nicely on a serving plate too, great for a special occasion. They are cooked in the air fryer basket fairly fast too so you can enjoy this decadent chocolate dessert in no time!
Surprisingly easy
If you’ve not made these before, they might look a little intimidating. Don’t worry though, the beauty of these lava cakes is that they are really easy! These little cakes are made from a super simple batter with only 7 ingredients (8 if you count the cocoa dusting on the ramekins.)
Bake them initially with the foil to help cook the edges of the cakes, but not over-cook the tops. In an air fryer, the heat comes from the top, so without the foil, you would get overcooked tops and undercooked sides.
Equipment
- Air fryer – These were made in a 5.8-quart air fryer.
- Ramekins – 4 x 6-ounce ramekins or similar size ramekins can be used.
- Aluminum foil – to cover the ramekins.
Ingredients
For these molten lava cakes you only basic ingredients, they’re so simple! The ingredient amounts are listed in the recipe card below but here is a rundown of what you will need.
Topping ideas
- Fresh berries – Fresh strawberries, fresh raspberries, blueberries, or blackberries, or use a fruit coulis
- Powdered sugar
- Whipped cream or your vanilla ice cream
Instructions
- Grease four 6-ounce ramekins with a little butter and dust with cocoa powder.
- Shake out the excess cocoa.
- Melt the chocolate and butter together.
- Add in the eggs, vanilla, salt, and powdered sugar.
- Stir through the flour and mix well to combine.
- Divide the batter evenly over the 4 prepared ramekins, then cover them tightly with foil.
- Fold the foil underneath each ramekin so it doesn’t fly around in the air fryer.
- Cook the cakes around 8 minutes then remove aluminum foil. Continue cooking the cakes for a further 3-4 minutes until the edges of the cakes are set.
- Let them rest for a bit, then run a butter knife along the edge of the cakes.
- Cover each cake with an inverted plate and turn it over. Dust with powdered sugar.
- Serve the decadent chocolate cakes while still hot with a sprinkle of powdered sugar and toppings of your choice. As you crack into each cake it should reveal the gooey molten middle.
Make ahead
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.
Related recipes
Air Fryer Chocolate Lava Cakes
This easy air fryer chocolate lava cake recipe makes 4 individual molten lava cakes, with a gooey chocolate center.
Ingredients
- 140g (5 oz) semi-sweet chocolate
- 113g (1/2 cup) unsalted butter
- 3 large eggs
- 60g (1/2 cup) powdered sugar
- 1 teaspoon vanilla paste or extract
- Pinch of salt
- 32g (4 Tablespoons) all-purpose flour
- Cocoa powder + butter for greasing ramekins
Instructions
- Grease four 6-ounce ramekins with a little butter and add 1/4 teaspoon cocoa powder into each ramekin. Turn the ramekins around to coat all the sides with cocoa. Shake out the excess cocoa powder.
- In a large microwave-safe bowl, melt the chocolate and butter together in 30-second intervals, stirring or swirling the bowl after each time. Stir the melted chocolate and butter together with a whisk or spatula until smooth and glossy. This step can also be done in a double boiler (a heatproof bowl balanced over a saucepan of simmering water.)
- Let the chocolate mixture slightly cool then add in the eggs, vanilla, salt, and powdered sugar and mix well to combine. Stir through the flour and mix well to combine.
- Divide the batter evenly over the 4 prepared ramekins, then cover them tightly with foil. Fold the foil underneath each ramekin so it doesn’t fly around in the air fryer.
- Place the ramekins in the basket of the air fryer.
- Cook the cakes at 350°F/180°C for around 8 minutes. Remove aluminum foil. Continue cooking the cakes for a further 3-4 minutes until the edges of the cakes are set. The tops will look a bit puffed, but the middles will still be gooey. Remove the cakes from the air fryer and let them rest for 1 minute.
- Take a butter knife and carefully run it along the edge of the cakes. Cover each cake with an inverted plate and turn it over. Use oven mitts to protect your hands from the heat. Give the ramekin a gentle shake and tap if need be. The cake should release.
- Serve the cakes while still hot with a sprinkle of powdered sugar and toppings of your choice.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 512Total Fat 37gSaturated Fat 22gTrans Fat 0gUnsaturated Fat 14gCholesterol 201mgSodium 94mgCarbohydrates 43gFiber 2gSugar 33gProtein 7g
Hello, they look delicious. Is there a way to substitute eggs? I am allergic.
Thank you.
Hey, I’m so sorry I don’t know any egg substitutes that would work! Perhaps using aquafaba instead could be an option but I have not tried that.
My advice would be to look for a vegan lava cake recipe and give that a go in the air fryer instead.