Air fryer recipe · Desserts & Bakes
Air Fryer Molten Lava Cups
Tender chocolate cakes that spill a river of warm dark ganache the moment your spoon breaks in.
- 18 minTotal time
- 175°CAir fryer
- 6Serves
- Contains eggDiet
Nutrition per serving
- 345kcal
- 4.2 gprotein
- 26.1 gcarbs
- 24.9 gfat
- 1.7 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Dark chocolate120 g
- Butter1/2 cup
- Eggs2
- Sugar1/3 cup
- Plain flour1/4 cup
- Cocoa powder1 tbsp
Method
Melt the chocolate
Gently melt the dark chocolate and butter together until smooth and glossy. Set it aside to cool a little, so it is warm but not hot, which stops it scrambling the eggs when the two are mixed.
Whisk the eggs
Beat the eggs and sugar until thick, pale and almost mousse-like. All that whisked-in air is what sets a delicate edge around the cakes while leaving the middle soft and molten as they cook.
Fold the batter
Pour the melted chocolate into the egg mixture and fold gently to keep the air in. Sift in the flour and stir just until no streaks remain, as overmixing knocks out the lightness you built up.
Grease the ramekins
Butter the inside of small ramekins generously and dust them with cocoa so the cakes turn out cleanly. Fill each about three quarters full, leaving room for the batter to rise as it bakes.
Air-fry until just set
Sit the ramekins in the basket with space between them and air-fry at 175°C for 11 min until the tops are set but still wobble slightly. Rest one minute, then turn out so the molten centre flows.
