Air Fryer Recipe: Chocolate Lava Cake

 

Air Fryer Chocolate Lava Cake

Air Fryer Chocolate Lava Cake (Mini Ramekins)


Who knew the air fryer could conjure up such decadent magic? This recipe transforms simple ingredients into individual molten chocolate lava cakes, each boasting a perfectly crisp edge and an irresistible gooey-gooey, warm chocolate centre. It's an impressive dessert for a dinner party or a luxurious treat for a quiet evening, ready in a fraction of the time of traditional baking, with minimal fuss.

Ingredients:


  • 2 tbsp unsalted butter, plus extra for greasing ramekins
  • 1 oz (approx. 28g) dark chocolate (70% cocoa or higher recommended), chopped
  • 1 large egg yolk
  • 1 large whole egg
  • 2 tbsp granulated sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp all-purpose flour, plus extra for dusting ramekins
  • Pinch of salt
  • Optional garnishes: powdered sugar, fresh berries, a scoop of vanilla ice cream

Instructions & Method:


1. Prepare the Ramekins:

* Generously grease two mini ramekins (approx. 4 oz or 120ml capacity) with butter.

* Lightly dust the inside of the greased ramekins with flour, tapping out any excess. This helps prevent sticking and creates a nice crust.

2. Melt the Chocolate & Butter:

* In a microwave-safe bowl, combine the chopped dark chocolate and 2 tbsp of butter.

* Microwave on high for 30-second intervals, stirring in between, until completely melted and smooth. Alternatively, melt over a double boiler. Let it cool slightly.

3. Prepare the Batter:

* In a separate medium bowl, whisk together the egg yolk, whole egg, granulated sugar, and vanilla extract until light and slightly frothy (about 1-2 minutes).

* Gradually fold the slightly cooled melted chocolate mixture into the egg mixture until just combined. Be careful not to over-mix.

* Gently fold in the flour and pinch of salt until no streaks of flour remain. Again, do not over-mix.

4. Fill and Air Fry:

* Divide the batter evenly between the two prepared mini ramekins.

* Carefully place the ramekins into your air fryer basket. Ensure there's space around them for even cooking. (You may need to cook one at a time if your basket is small).

* Air fry at 180°C (350°F) for 8-12 minutes. The cooking time is crucial for the lava effect.

* For a very gooey, molten centre: Aim for 8-10 minutes. The edges should look set, but the centre will still be very jiggly.

* For a slightly firmer but still molten centre: Cook for 10-12 minutes. The edges will be more set, and the centre will have a slight jiggle.

* Do not overcook! Overcooking will result in a solid chocolate cake rather than a lava cake.

5. Serve Immediately:

* Carefully remove the ramekins from the air fryer.

* Let them cool for just 1-2 minutes.

* To serve, carefully run a knife around the edge of the cake in the ramekin. Place a small serving plate upside down over the ramekin and, holding both firmly, quickly invert them. Gently lift the ramekin.

* Garnish with a dusting of powdered sugar, fresh berries, or a scoop of vanilla ice cream for the ultimate indulgence. Serve warm and enjoy the molten centre!


Tips for Perfection:


  • Quality Chocolate Matters: Use good quality dark chocolate (70% cocoa or higher) for the best flavour.
  • Don't Over-mix: Over-mixing the batter can develop the gluten in the flour, leading to a tougher cake rather than a delicate, melt-in-your-mouth texture.
  • Temperature Control: Air fryer temperatures can vary. It's best to check your cakes a minute or two before the recommended minimum time, especially on your first try. The key is a set edge with a jiggly centre.
  • Ramekin Size: This recipe is tailored for mini 4 oz (approx. 120ml) ramekins. If using larger ramekins, you may need to adjust the cooking time and potentially increase ingredient quantities.
  • Serve Warm: These cakes are absolutely best served immediately after air frying when the centre is still delightfully molten.
  • Experiment with Flavours: A tiny pinch of espresso powder added to the batter can deepen the chocolate flavour. A splash of orange liqueur or peppermint extract could also add a festive twist.

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