Description
Indulge in this rich and decadent chocolate lava cake that melts in your mouth with a gooey center.
Ingredients
Scale
- 2 tablespoons unsalted butter (+ more for greasing ramekins)
- 3 ounces semi-sweet chocolate chips (I prefer Ghiradelli)
- 1 egg, large
- 1 egg yolk, large
- 2 tablespoons sugar
- 1 tablespoon cocoa powder (plus more for dusting)
- 1/2 teaspoon vanilla extract
Instructions
- Using a pastry brush, spread softened butter into the bottom and sides of two 6-ounce ramekins. Alternatively, you can grease them with a liberal coating of cooking spray.
- Sprinkle some cocoa powder into the greased ramekins. Gently shake, tap, and tilt the ramekins until the sides and bottom are completely covered. Invert the ramekin over the sink and gently tap out any excess cocoa.
- Combine the butter and chocolate chips in a microwave-safe bowl and microwave on high for 70 to 90 seconds, stirring every 20 seconds, until completely melted and smooth. Set aside until you beat the eggs.
- Add egg, egg yolk, sugar, and salt into another medium bowl. Using an electric beater, beat on high speed until thick and pale yellow (1 to 2 minutes).
- Add the warm melted chocolate mixture, along with 1 tablespoon cocoa powder into the beaten eggs (make sure to scrape all the chocolate). Using a rubber spatula, gently fold the mixture together until well combined. Evenly divide the batter into the prepared ramekins.
- Preheat your air fryer to 370 degrees. When hot, place the ramekins into the basket and cook for 8 to 9 minutes, until tops are puffed and set. Don’t overcook! Cooking them too long will result in a fully set center instead of a gooey one, while removing them too early can leave the outside undercooked.
- Open the air fryer basket and let the cakes cool for 4–5 minutes. Run a thin knife around the edges to loosen, then gently invert onto a serving plate and lift off the ramekin. Top with vanilla ice cream or whipped cream and enjoy!
- If you remove the lava cake while it’s too hot, the outside won’t have time to set. But if you let it cool, the center may lose its molten texture. I’ve found the sweet spot is letting it cool just until the ramekin is still slightly hot, but comfortable to handle.
Notes
- Be precise with the cooking time to maintain the gooey center.
- Pair with ice cream or whipped cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 300
- Sugar: 18g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 115mg