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An air fryer's rapid, direct heat cooks the outside of these small cakes just as fast as an oven would while using a fraction of the preheat time - genuinely useful when the whole appeal of a lava cake is a molten center you want minutes after deciding to make dessert. Slightly underbaking is the entire point here, so pulling them out a minute early rather than late is the safer call.
Per serving
460kcal
Calories
7g
Protein
42g
Carbs
Prep Time
10 min
Cook Time
11 min
Servings
2 people
Difficulty
medium
30g
Fat
3g
Fiber
32g
Sugar
Follow step-by-step with voice guidance.
Grease two ramekins well with butter and dust lightly with cocoa powder, tapping out any excess.
In a microwave-safe bowl, melt the chocolate and butter together in 20-second bursts, stirring between each, until smooth.
Whisk in the sugar, then the eggs and egg yolk, one at a time, until fully combined.
Stir in the vanilla extract and a pinch of salt, then fold in the flour until just combined - do not overmix.
Divide the batter evenly between the prepared ramekins.
Preheat the air fryer to 175°C (350°F) for 3 minutes.
Place the ramekins in the air fryer basket and cook for 9-11 minutes, until the edges are set but the center still looks slightly underbaked.
Let the cakes rest for 1 minute, then carefully run a knife around the edge and invert each onto a plate.
Serve immediately, dusted with powdered sugar or topped with a scoop of ice cream, while the center is still molten.
Watch the Time Closely: The difference between a molten center and a fully baked cake is only a minute or two, so start checking at the 9-minute mark and remove as soon as the edges look set but the center still jiggles slightly. Grease and Dust the Ramekins Well: A thorough coating of butter and cocoa powder is what allows the cakes to release cleanly when inverted - skipping this step risks the cake sticking and falling apart. Serve Immediately: Lava cakes are meant to be eaten right away while the center is still molten - letting them sit too long allows the center to firm up and lose its signature flowing texture.
The edges should look fully set and slightly pulled away from the ramekin, while the very center still looks a bit underbaked and jiggly - this is exactly what you want for a molten center.
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