Air Fryer Recipe: Chocolate Lava Cake Bites with Raspberry Dust

 

Individual molten chocolate cakes with a tangy fruit finish

Imagine biting into a warm, intensely chocolatey mini cake with a gooey, molten centre that oozes pure indulgence. Now, picture that richness perfectly balanced by a dusting of vibrant, tangy raspberry powder that cuts through the decadence and leaves a delightful fruity finish. These Chocolate Lava Cake Bites with Raspberry Dust are individual portions of pure bliss, made surprisingly easy in your air fryer. The air fryer creates a beautifully crisp edge while keeping the inside unbelievably fudge and molten, and the raspberry dust adds a sophisticated touch and a burst of freshness that elevates this classic dessert. It's the perfect quick and satisfying treat for any chocolate lover.

Taste Profile:

These lava cake bites offer an intense chocolate experience. The initial bite yields a slightly firm, yet tender exterior, giving way to a warm, flowing centre of rich, dark chocolate. This deep cocoa flavour is beautifully contrasted by the vibrant tartness of the raspberry dust. The freeze-dried raspberries, when pulverised, create a powder that adds a bright, fruity acidity, preventing the chocolate from becoming overwhelming and providing a delightful lingering finish. It's a harmonious blend of decadent sweetness and refreshing tang that makes each bite utterly irresistible.

Yields: 4-6 mini cakes (depending on ramekin size)

Prep time: 15 minutes

Cook time: 8-10 minutes

Ingredients:

For the Chocolate Lava Cakes:

• 4 oz (113g) bittersweet chocolate (at least 60% cacao), finely chopped
• 1/4 cup (57g) unsalted butter
• 1 large egg
• 1 large egg yolk
• 2 tablespoons granulated sugar
• 1 tablespoon all-purpose flour
• Pinch of salt

For the Raspberry Dust:

• 1/4 cup freeze-dried raspberries

Equipment:

• 4-6 small oven-safe ramekins (about 4-6 oz capacity), greased and lightly dusted with cocoa powder or flour
• Microwave-safe bowl
• Mixing bowls
• Whisk
• Small food processor or zip-top bag and rolling pin
• Air fryer

Instructions:

1. Prepare the Ramekins: Grease your ramekins thoroughly with butter or cooking spray. Lightly dust the inside with cocoa powder or flour, tapping out any excess. This will help the lava cakes release easily.
2. Make the Raspberry Dust: Place the freeze-dried raspberries in a small food processor and process until a fine powder forms. Alternatively, place them in a zip-top bag and crush them finely using a rolling pin. Set aside.
3. Melt the Chocolate and Butter: In a microwave-safe bowl, combine the chopped bittersweet chocolate and unsalted butter. Microwave in 30-second intervals, stirring after each interval, until completely melted and smooth. Set aside to cool slightly.
4. Whisk Eggs and Sugar: In a separate bowl, whisk together the whole egg, egg yolk, and granulated sugar until pale and slightly thickened.
5. Combine Wet Ingredients: Gradually whisk the slightly cooled melted chocolate mixture into the egg mixture until well combined and smooth.
6. Add Dry Ingredients: In a small bowl, whisk together the flour and salt. Gently fold the dry ingredients into the wet chocolate mixture until just combined. Be careful not to over-mix.
7. Fill the Ramekins: Divide the chocolate batter evenly among the prepared ramekins, filling each about three-quarters full.
8. Preheat Air Fryer: Preheat your air fryer to 375°F (190°C) for 3 minutes.
9. Air Fry the Lava Cakes: Carefully place the filled ramekins in the air fryer basket, ensuring they are not touching. You may need to cook in batches depending on the size of your air fryer.¹
10. Cook to Molten Perfection: Air fry for 8-10 minutes. The edges of the cakes should look set, but the centres should still be slightly soft and molten. The exact cooking time will depend on your air fryer and the size of your ramekins, so keep a close eye on them.
11. Let Rest Briefly: Once cooked, carefully remove the ramekins from the air fryer. Let them rest for 1-2 minutes. This allows the edges to set further and makes them easier to unfold (if desired).unfold
12. Invert (Optional) and Dust: To unfold, gently run a thin knife or spatula around the edges of each cake. Place a serving plate upside down over the ramekin and quickly flip. The lava cake should slide out easily. If you prefer, you can serve them directly in the ramekins. Immediately dust the warm lava cake bites generously with the prepared raspberry dust.
13. Serve Immediately: These Chocolate Lava Cake Bites are best enjoyed warm, when the centre is still molten.

Tips for Success:

• Use High-Quality Chocolate: The quality of your chocolate will significantly impact the flavour. Opt for a good quality bittersweet chocolate you enjoy eating on its own.
• Don't Overcook: The key to a perfect lava cake is the molten centre. Keep a close eye on the cooking time and don't overcook them. The edges should be set, but the centre should still have a slight wobble.
• Grease Ramekins Well: Thoroughly greasing and dusting the ramekins is crucial for easy release.
• Cool Slightly Before Inverting: Letting the cakes rest for a minute or two after cooking helps them set slightly and prevents them from breaking when inverting. If you're worried about them sticking, you can eat them directly from the ramekins.
• Freeze-Dried Raspberries are Key: Fresh or frozen raspberries won't create the same fine, dry, and intensely flavoured dust. Freeze-dried is the way to go.
• Adjust Cooking Time for Ramekin Size: Smaller ramekins may cook slightly faster, while larger ones may require a minute or two more.
• Make Ahead (Partially): You can prepare the batter ahead of time, cover, and refrigerate for up to 24 hours. Let it come to room temperature for about 15-20 minutes before filling the ramekins and air frying.
• Serving Suggestions: While the raspberry dust is the star pairing, you can also serve these with a scoop of vanilla ice cream, a dollop of whipped cream, or a sprinkle of powdered sugar if you don't have freeze-dried raspberries. However, the raspberry dust truly elevates the flavour profile.