I made an Air Fryer Chocolate Lava Cake that conceals a molten chocolate center within an airy, chocolate-rich batter, and I’m sharing the unexpected technique behind it.

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I still can’t believe how this Air Fryer Chocolate Lava Cake comes out with a molten heart every time. The batter somehow stays airy yet intensely chocolatey, and that hit of bittersweet chocolate with a pat of unsalted butter makes each bite sing.

I love that it looks fancy but doesn’t act like it, so I bring it out when people think I went all professional, then they poke the center and eyes get wide. If you like Molten Lava Cakes, this one will mess with your dessert expectations, trust me, you wont be able to stop staring.

Ingredients

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Bittersweet chocolate gives deep chocolate flavor, antioxidants, and keeps the center gooey.
Adds rich mouthfeel and moisture, high in saturated fat so pretty calorie dense.
Eggs supply protein and structure, yolks add fat and silkiness, help set the cake.
Sweetens and caramelizes, affects texture; use less if you want it less sweet.
Small amount of flour gives crumb and lift, mostly carbs, keeps cake from collapsing.
Vanilla adds warm aroma and depth, makes chocolate taste rounder and less sharp.
Tiny pinch boosts flavor, cuts sweetness and makes chocolate pop unexpectedly.

Ingredient Quantities

4 oz (115 g) bittersweet or semisweet chocolate, chopped

1/2 cup (113 g) unsalted butter, plus extra for ramekins

1/2 cup (100 g) granulated sugar

2 large eggs

2 large egg yolks

1/4 cup (30 g) all purpose flour, sifted

1 tsp vanilla extract

Pinch of salt

Unsalted butter or nonstick spray for greasing ramekins

Cocoa powder or powdered sugar for dusting, optional

How to Make this

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1. Preheat your air fryer to 370°F (190°C). Generously grease four 6-ounce ramekins with unsalted butter or nonstick spray, then dust inside with cocoa powder or flour so cakes release easier.

2. Put 4 oz chopped bittersweet or semisweet chocolate and 1/2 cup (113 g) unsalted butter in a heatproof bowl and melt together, either in 20 to 30 second microwave bursts stirring between each, or over a double boiler. Stir until silky, let cool just a little so it’s warm not scalding.

3. In a medium bowl whisk 1/2 cup (100 g) granulated sugar with 2 large eggs and 2 large egg yolks until mixture is pale and a bit thick, about 1 to 2 minutes by hand. Use room temp eggs if you can, they beat easier.

4. Stir 1 tsp vanilla extract and a pinch of salt into the egg mixture.

5. Pour the warm melted chocolate and butter into the eggs in a thin stream while whisking so you don’t scramble the eggs. Mix until smooth.

6. Sift 1/4 cup (30 g) all purpose flour over the batter and fold in gently with a spatula until just combined. Don’t overmix, you want some air left for that light texture.

7. Divide the batter evenly among the greased ramekins, filling about three quarters full. Smooth the tops with the spatula but don’t tap out all the air.

8. Place ramekins in the air fryer basket with a little space between them. Cook at 370°F (190°C) for about 7 to 9 minutes depending on your air fryer and ramekin size. The edges should be set and the center still jiggly when gently shaken. Start checking at 6 minutes to avoid overcooking.

9. Remove carefully, let rest 1 minute, run a small knife around the edges, then invert onto plates or serve straight from ramekins. Dust with powdered sugar or cocoa if you like and serve immediately with ice cream or berries.

Equipment Needed

1. Air fryer that can reach 370°F (190°C) and has a basket big enough for four ramekins
2. Four 6 oz ramekins, oven safe and sturdy
3. Heatproof bowl for melting chocolate or a metal bowl plus a saucepan to make a double boiler
4. Whisk for beating the eggs and sugar
5. Rubber or silicone spatula for folding the batter and smoothing tops
6. Fine mesh sieve or sifter for the flour and for dusting with powdered sugar or cocoa
7. Measuring cups and spoons plus a kitchen scale for best accuracy
8. Small sharp knife to loosen cakes from the ramekins and oven mitts to handle hot dishes

FAQ

Q: How long and at what temperature should I air fry these lava cakes? A: Preheat the air fryer to 360F (180C). For two 6 ounce ramekins cook about 7 to 10 minutes. For smaller ramekins check around 6 minutes. The exact time depends on your air fryer so watch for the edges to set while the center stays soft and jiggly.

Q: How do I know when they are done? A: The edges will be set and slightly firm, the center should still jiggle a bit and look glossy. A toothpick or knife should come out with melted batter not dry crumbs. If it comes out dry you overcooked them.

Q: Can I use milk chocolate or other types of chocolate? A: Yeah, you can. Semisweet or bittersweet gives the best balance. Milk chocolate will be sweeter and the lava might be looser and less intense. Avoid cheap chocolate with lots of fillers, it changes texture.

Q: How do I stop the cakes from sticking to the ramekins? A: Generously butter the ramekins and dust with cocoa powder, tap out excess. Nonstick spray works too. Let them rest 1 minute after cooking then run a knife around the edge before flipping, that helps a lot.

Q: Can I make the batter ahead or freeze the cakes? A: Yes. You can make batter and keep it in ramekins, covered, in the fridge up to 24 hours. For freezing assemble in ramekins and freeze; bake from frozen but add a few extra minutes. Thawing in the fridge overnight gives more even results.

Q: Any quick tips to make them better? A: Use room temperature eggs, melt chocolate and butter gently so it stays smooth, and don’t overmix after you add the flour. Preheat the air fryer, and underbake slightly for that oozy center. Simple stuff, but it matters.

Air Fryer Lava Cake Recipe Substitutions and Variations

Chocolate: swap the 4 oz (115 g) bittersweet/semisweet for the same weight of 60 to 70% dark chocolate or a dairy free baking chocolate (works cup for cup). If you only have milk chocolate, use it but cut the sugar a tad, it’s sweeter.
Unsalted butter: use coconut oil or vegan stick butter 1:1 by weight (113 g). Coconut oil can add a faint coconut taste and melts faster so watch the texture.
Granulated sugar: replace with light brown sugar 1:1 by weight for a deeper, slightly moister flavor, or use superfine/caster sugar the same amount for a finer crumb.
All purpose flour: swap the 1/4 cup (30 g) AP flour for a cup for cup gluten free 1:1 blend (30 g) or for a fudgier result try almond flour at about 28 g but expect a nuttier texture and slightly looser center.

Pro Tips

– Chop the chocolate super fine and melt it slowly, dont blast it in the microwave or it can go grainy. If it does seize up add a teaspoon of warm water or a little extra butter and stir, it usually smooths out.

– Use room temp eggs so the batter goes together easier, and fold the flour in just until you cant see streaks. Overmixing will kill the lift so stop when its almost combined.

– Grease and dust the ramekins well and if you want cleaner edges chill the batter 15 to 30 minutes before cooking, that helps it hold shape and makes unmolding easier.

– Air fryers vary a lot so start checking at 6 minutes and trust the jiggle not a timer. If the tops brown too fast tent with a small sheet of foil or lower the temp by 10 to 20 degrees, that fixes uneven browning.

– For best service timing, prep plates and ice cream ahead, let the cakes rest exactly about a minute after cooking then run a knife around the edge before flipping, do it too soon and the center will spill everywhere.

Air Fryer Lava Cake Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I made an Air Fryer Chocolate Lava Cake that conceals a molten chocolate center within an airy, chocolate-rich batter, and I'm sharing the unexpected technique behind it.

Servings

servings

Calories

547

kcal

Equipment: 1. Air fryer that can reach 370°F (190°C) and has a basket big enough for four ramekins
2. Four 6 oz ramekins, oven safe and sturdy
3. Heatproof bowl for melting chocolate or a metal bowl plus a saucepan to make a double boiler
4. Whisk for beating the eggs and sugar
5. Rubber or silicone spatula for folding the batter and smoothing tops
6. Fine mesh sieve or sifter for the flour and for dusting with powdered sugar or cocoa
7. Measuring cups and spoons plus a kitchen scale for best accuracy
8. Small sharp knife to loosen cakes from the ramekins and oven mitts to handle hot dishes

Ingredients

4 oz (115 g) bittersweet or semisweet chocolate, chopped
1/2 cup (113 g) unsalted butter, plus extra for ramekins
1/2 cup (100 g) granulated sugar
2 large eggs
2 large egg yolks
1/4 cup (30 g) all purpose flour, sifted
1 tsp vanilla extract
Pinch of salt
Unsalted butter or nonstick spray for greasing ramekins
Cocoa powder or powdered sugar for dusting, optional

Directions

Preheat your air fryer to 370°F (190°C). Generously grease four 6-ounce ramekins with unsalted butter or nonstick spray, then dust inside with cocoa powder or flour so cakes release easier.
Put 4 oz chopped bittersweet or semisweet chocolate and 1/2 cup (113 g) unsalted butter in a heatproof bowl and melt together, either in 20 to 30 second microwave bursts stirring between each, or over a double boiler. Stir until silky, let cool just a little so it’s warm not scalding.
In a medium bowl whisk 1/2 cup (100 g) granulated sugar with 2 large eggs and 2 large egg yolks until mixture is pale and a bit thick, about 1 to 2 minutes by hand. Use room temp eggs if you can, they beat easier.
Stir 1 tsp vanilla extract and a pinch of salt into the egg mixture.
Pour the warm melted chocolate and butter into the eggs in a thin stream while whisking so you don’t scramble the eggs. Mix until smooth.
Sift 1/4 cup (30 g) all purpose flour over the batter and fold in gently with a spatula until just combined. Don’t overmix, you want some air left for that light texture.
Divide the batter evenly among the greased ramekins, filling about three quarters full. Smooth the tops with the spatula but don’t tap out all the air.
Place ramekins in the air fryer basket with a little space between them. Cook at 370°F (190°C) for about 7 to 9 minutes depending on your air fryer and ramekin size. The edges should be set and the center still jiggly when gently shaken. Start checking at 6 minutes to avoid overcooking.
Remove carefully, let rest 1 minute, run a small knife around the edges, then invert onto plates or serve straight from ramekins. Dust with powdered sugar or cocoa if you like and serve immediately with ice cream or berries.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.