Why You’ll Love This Recipe
I enjoy this recipe because it combines convenience with decadence. The air fryer makes it quick, and I don’t have to turn on the oven. The molten center feels like something I’d get at a fancy restaurant, but it’s simple enough for a weeknight treat. I also like how versatile it is—I can serve it with berries, ice cream, or just a dusting of powdered sugar.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 ounces chocolate, pieces
4 Tablespoons unsalted butter
2 large eggs
1 large egg white
1/3 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon confectioner’s sugar
Directions
I start by preparing two 6-ounce ramekins with nonstick spray and set them aside.
In a microwave-safe bowl, I combine the butter and chocolate. I melt them in 30-second intervals for 60–90 seconds until smooth and glossy.
In another bowl, I whisk the eggs, egg white, and sugar until frothy.
I carefully fold the egg mixture into the chocolate mixture until combined.
Next, I add the flour and gently stir with a spatula until just incorporated, being careful not to overmix.
I pour the batter into the ramekins and place them in the air fryer.
I cook at 370°F for 8–10 minutes, keeping a close eye so the centers stay molten. The tops should rise and form slightly crispy edges.
After cooking, I let them cool for a minute before removing them from the air fryer. I run a knife around the edges, flip onto plates, and dust with confectioners’ sugar before serving.
Servings and Timing
This recipe makes 2 servings.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Variations
Sometimes I swap dark chocolate for milk chocolate for a sweeter version. I also like adding a teaspoon of espresso powder to deepen the flavor. For serving, I enjoy pairing with vanilla ice cream, fresh raspberries, or a drizzle of caramel sauce. Using flavored chocolate bars, like orange or mint, also gives a fun twist to the classic lava cake.
Storage/Reheating
I think these are best eaten fresh, but if I have leftovers, I refrigerate them for up to 2 days. To reheat, I place them in the air fryer at 300°F for about 3 minutes. The centers won’t be as molten after reheating, but they’re still delicious. I avoid freezing them since the texture changes too much.
FAQs
Can I make these lava cakes ahead of time?
Yes, I prepare the batter and keep it in the ramekins in the fridge for up to 24 hours, then bake when ready.
Can I use silicone baking cups instead of ramekins?
Yes, silicone cups work well if I don’t have oven-safe ramekins.
How do I know when the cakes are done?
I look for the tops to puff up and edges to set while the center still looks slightly soft.
Can I use an electric mixer for the batter?
No, I avoid using one because it removes too much air and prevents the molten center.
What type of chocolate works best?
I prefer semi-sweet or dark chocolate with at least 60% cocoa for the richest flavor.
Can I double this recipe?
Yes, I double or triple it easily, but I cook the cakes in batches depending on air fryer space.
Why did my cakes turn out dry?
They likely overcooked—next time, I check them a minute earlier since air fryers vary.
Can I make this gluten-free?
Yes, I replace the flour with a gluten-free 1:1 baking blend.
What can I serve with lava cakes?
I like pairing them with ice cream, whipped cream, berries, or a drizzle of chocolate sauce.
Do I need to grease the ramekins?
Yes, I always grease them well to make sure the cakes release easily.
Conclusion
I love making Air Fryer Lava Cake because it’s quick, decadent, and always impresses. The combination of a fluffy outer cake and molten chocolate center makes it one of my favorite desserts to serve or enjoy on my own. It’s proof that a gourmet treat can be made right in the air fryer with just a handful of ingredients.
