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Air Fryer Molten Chocolate Lava Cake

So luscious and full of chocolate deliciousness this Molten Chocolate Lava Cake is quick and easy to make! Now you can make your favorite restaurant version right at your home and in the air fryer!

Course Desserts
Cuisine American
Keyword air fryer chocolate cake recipe, air fryer molten chocolate lava cake, easy chocolate cake recipe in air fryer, how to make chocolate lava cake in the air fryer, how to make chocolate lave cake in air fryer
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Author Manila Spoon

Ingredients

  • 5 oz dark or milk chocolate bar (your choice), chopped or broken in pieces
  • ½ cup (1 stick) salted butter, sliced into several pieces
  • 1 cup confectioner’s or powdered Sugar
  • 2 eggs
  • 2 egg yolks
  • 6 tbsp flour

Instructions

  1. Preheat air fryer to 380 F. Grease or spray about 4 custard molds/cups or ramekins with a non-stick spray. You may also dust the ramekins with some cocoa powder.

  2. In a large microwave-safe bowl, combine the broken chocolate and butter slices. Microwave on high power in 30-second intervals, stirring well in between just until chocolate is melted and the mixture is smooth.

  3. No microwave? Simply melt the butter and chocolate using the double boiler method. If doing the double boiler method, place the butter and chocolate in a stainless steel bowl above a saucepan with barely simmering water. Make sure the bowl does not touch the water. Let the chocolate and butter melt. Mix until smooth.

  4. Add the powdered or confectioner’s sugar then whisk together until smooth. Add the 2 eggs and the 2 egg yolks then whisk together again until smooth.  Stir in the flour just until combined.

  5. Divide the chocolate batter evenly among the 4 custard molds or ramekins. Bake in the preheated air fryer for about 9-11 minutes, or until the sides are firm but still soft in the center. Air fryer brands vary in their heating so adjust timing accordingly.

  6. Let cool for about 2 minutes (set the timer so you won’t forget!). Thereafter, invert the cakes onto serving plates. They should release very quickly. Serve with ice cream on top and drizzle with extra chocolate sauce, if desired. Enjoy right away!

Recipe Notes

TIPS & TRICKS

You can use baking chocolate or chocolate chips if that is what you prefer for easier measurement, but trust me real eating chocolate is much better. I use dark chocolate because we prefer bittersweet chocolate but use the brand or level of sweetness you prefer. 

Inverting the ramekins to release the cake after 2 minutes ensures that the lava oozes out like melted chocolate from the cake. In my experience, if the cake is left too long in the ramekin or mold,  the chocolate lava won't flow as smoothly though it should still taste good!

No air fryer? No problem. You can make the chocolate lava cake in a conventional oven. Find the recipe here.