Air Fryer Lava Cake
Why this recipe works
- Molten centre: A short cooking time sets the outside of each cake while leaving the middle soft and flowing.
- Deep chocolate flavour: Dark baking chocolate and cocoa-dusted ramekins give the cakes a rich, pronounced chocolate profile.
- Fast dessert: The air fryer’s direct heat cooks the small ramekins quickly, making this a practical last-minute dessert.
Get the most out of this recipe
Timing notes
- Serve immediately: The molten centre is best straight after cooking; it will continue to set as the cakes stand.
- Keep the rest brief: A short rest helps the cakes settle, but waiting too long will reduce the flowing texture.
Texture tips
- Check from 7 minutes: Look for set, slightly domed tops with a centre that still feels soft when gently pressed.
- Whisk only until combined: Once the flour is added, stop as soon as no dry streaks remain to keep the sponge tender.
Ingredient notes
- Use baking chocolate: Dark baking chocolate melts smoothly and gives a more consistent batter than many eating chocolates.
- Adjust the chocolate style: Milk baking chocolate makes the cakes sweeter and less intense, while dark chocolate gives a deeper finish.
Make-ahead tips
- Best cooked to order: These cakes are at their best when cooked and served immediately, while the centres are still molten.
- Reheat gently: Leftovers can be reheated in the air fryer at 170°C (340°F), but the centres will be less fluid than when freshly cooked.
Equipment you'll need
Ingredients
Instructions
- Lightly grease 4 ramekins with a little of the unsalted butter, then dust the insides with the cocoa powder, tapping out any excess. Put the ramekins in the fridge while you make the batter. Preheat the air fryer to 190°C (375°F) for 3 minutes.
- Melt the remaining butter with the dark chocolate in a small saucepan over a low heat, stirring until smooth. Take off the heat and leave for 2 minutes so it cools slightly. The mixture should be warm but not hot.
- Whisk the eggs, caster sugar and a pinch of fine sea salt in a bowl until the sugar is dissolved and the mixture looks a little thicker. Pour in the warm chocolate mixture and whisk until glossy. Sift in the plain flour and whisk just until you can no longer see dry flour.
- Divide the batter between the ramekins. Air fry at 190°C (375°F) for 7 to 9 minutes until the tops are set and slightly domed, but the centre still feels soft when gently pressed. Rest for 1 minute, then serve straight from the ramekins.
Recipe notes
Tips
- Do not overbake: once the tops are set, the centres will stay molten only for a short window, so keep a close eye from 7 minutes onwards.
- For clean release, make sure the ramekins are well coated with cocoa powder right up to the rim.
Substitutions
- Replace dark baking chocolate with milk baking chocolate for a sweeter, less intense lava cake.
- Replace plain flour with cake flour for a slightly lighter sponge.
Storage
- Refrigerate up to 2 days
- These are best served immediately. If needed, cool and refrigerate, then reheat in the air fryer at 170°C (340°F) for 3 to 4 minutes; the centres will be less molten.
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Recipe overview
- Servings: 4 servings
- Total time: 25min (15min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Eggs Gluten Milk Wheat
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