Air Fryer Chocolate Lava Cake

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This easy air fryer chocolate lava cake recipe makes 4 individual molten lava cakes, with a gooey chocolate center.

These molten lava cakes are the perfect dessert for 4. The individual chocolate cakes feature a gooey molten chocolate center.

They present so nicely on a serving plate too, great for a special occasion. They are cooked in the air fryer basket fairly fast too so you can enjoy this decadent chocolate dessert in no time!

About the chocolate lava cakes

If you’ve not made these before, they might look a little intimidating. Don’t worry though, the beauty of these lava cakes is that they are really easy! These little cakes are made from a super simple batter with only 7 ingredients (8 if you count the cocoa dusting on the ramekins.)

Pour the batter into individual ramekins and cover with foil. Bake them initially with the foil to help cook the edges of the cakes, but not over-cook the tops. In an air fryer, the heat comes from the top, so without the foil, you would get overcooked tops and undercooked sides.

After the initial baking with the foil, remove it and place the cakes back in the air fryer for a couple of minutes more to set the tops.

This two-part air fryer cooking process makes perfect air fryer lava cakes with a gooey center.

Equipment

Air fryer – These were made in a 5.8-quart air fryer.

Ramekins – 4 x 6-ounce ramekins or similar size ramekins can be used.

Aluminum foil – to cover the ramekins.

The ingredients

For these molten lava cakes you only basic ingredients, they’re so simple! The ingredient amounts are listed in the recipe card below but here is a rundown of what you will need –

• Semi-sweet dark chocolate – use a good quality chocolate bar if you can, and not chocolate chips. Chocolate chips sometimes have things added that won’t let them melt properly and it may not give you a molten cake center. This depends on the brand of semisweet chocolate chips you use.
• Butter – Unsalted butter or salted butter. If using salted butter you can decrease the amount of added salt in the recipe.
• Powdered sugar
• Eggs – Whole eggs.
• Vanilla paste (or vanilla extract)
• Pinch of salt
• All-purpose flour.
• Cocoa for dusting the ramekins.

Toppings for air fryer chocolate lava cake

• Fresh berries – Fresh strawberries, fresh raspberries, blueberries, or blackberries, or use a fruit coulis
• Powdered sugar
• Whipped cream or your vanilla ice cream

Method

Grease four 6-ounce ramekins with a little butter and add 1/4 teaspoon cocoa powder into each ramekin. Turn the ramekins around to coat all the sides with cocoa. Shake out the excess cocoa powder.

The batter

In a large microwave-safe bowl, melt the chocolate and butter together in 30-second intervals, stirring or swirling the bowl after each time. Stir the melted chocolate and butter together with a whisk or spatula until smooth and glossy. This step can also be done in a double boiler (a heatproof bowl balanced over a saucepan of simmering water.)

Let the chocolate mixture slightly cool then add in the eggs, vanilla, salt, and powdered sugar and mix well to combine. Stir through the flour and mix well to combine.

Divide the batter evenly over the 4 prepared ramekins, then cover them tightly with foil. Fold the foil underneath each ramekin so it doesn’t fly around in the air fryer.

Place the ramekins in the basket of the air fryer.

Cooking

Cook the cakes at 350°F/180°C for around 8 minutes. Remove aluminum foil. Continue cooking the cakes for a further 3-4 minutes until the edges of the cakes are set.

The tops will look a bit puffed, but the middles will still be gooey. Remove the cakes from the air fryer and let them rest for 1 minute.

Take a butter knife and carefully run it along the edge of the cakes. Cover each cake with an inverted plate and turn it over. Use oven mitts to protect your hands from the heat. Give the ramekin a gentle shake and tap if need be. The cake should release.

Serve the decadent chocolate cakes while still hot with a sprinkle of powdered sugar and toppings of your choice. As you crack into each cake it should reveal the gooey molten middle.

Make ahead

Fill the ramekins with the batter and cover them tightly, then refrigerate them for up to 2 days. Let the batter come to room temperature for 20 minutes before placing it in the air fryer.

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