Air Fryer Molten Chocolate Lava Cakes
Steps
- 1
Lightly butter four 120 ml air-fryer-safe ramekins, then dust the insides with 1 teaspoon of the cocoa powder. Shake out any excess.
- 2
Melt 90 g dark chocolate with 70 g butter in short microwave bursts, stirring until smooth. Leave to cool for 3 minutes.
- 3
Whisk 2 eggs with 45 g sugar and 1 teaspoon vanilla until combined and slightly foamy. Whisk in the melted chocolate, then gently fold in 30 g flour and the remaining 9 g cocoa powder.
- 4
Divide half the batter among the ramekins. Put a 10 g square of chocolate in the centre of each, then cover with the remaining batter. Do not fill the ramekins more than three-quarters full.
- 5
Preheat the air fryer to 170 C / 340 F. Air fry the cakes for 8-10 minutes, until the tops look dry and the outer edges are set. Cook in batches if the ramekins do not fit without touching.
- 6
Rest for 1 minute. Run a blunt knife around each edge, place a plate over the ramekin, and carefully invert. Serve immediately while the chocolate centre is molten.
Easy substitutions
No Chocolate?
Try a 50-70% cocoa dark chocolate or a dairy-free dark chocolate that melts smoothly.
Storage & leftovers
Best served immediately. Refrigerate unbaked filled ramekins for up to 1 day, then bring them toward room temperature before air frying; do not store partially cooked cakes.
Student tip
Air fryers vary, so test one cake at 8 minutes first. The extra chocolate square creates the molten middle while the surrounding cake sets.
Prices are estimates and vary by shop and location. Recipe content is user-submitted and not reviewed for allergens or dietary accuracy — check ingredients yourself before cooking.