Air Fryer Chocolate Lava Cakes – Gooey Heaven
Welcome to the ultimate guide on creating perfect Air Fryer Chocolate Molten Lava Cakes.
What is an Air Fryer Lava Cake?
Air fryer lava cakes have a firm sponge exterior and a gooey molten chocolate core, heaven on a plate for chocolate lovers.
If you need a gluten-free or egg-free recipe we’ve got you covered.
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Essential Ingredients
For 4 lava cakes, you’ll need:
- 100g high-quality dark chocolate (70% cocoa solids)
- 100g unsalted butter
- 2 large eggs
- 2 egg yolks
- 100g caster sugar
- 25g plain flour
- A pinch of salt
- 1 tsp vanilla extract (optional)
- 4 ramekins
How To Air Fry Chocolate Molten Lava Cakes
- Thoroughly grease the ramekins with butter and dust with cocoa powder or flour. This will stop the cakes from sticking to the ramekins.
- Break the chocolate into uniform pieces and cube the butter. Melt together using 30-second microwave intervals, stirring between each, until perfectly smooth. Allow to cool slightly.
- Whisk the eggs, egg yolks, and sugar until the mixture reaches a pale, fluffy consistency.
- Fold the cooled chocolate mixture into the egg mixture.
- Sift in the flour and salt, adding until just combined. Overmixing will affect the cake’s texture.
- Spread the batter evenly among the ramekins, leaving a 1cm gap at the top for expansion during cooking.
- Preheat the air fryer to 180C/360F for 5 minutes. Position the ramekins in the basket, ensuring they don’t touch. Cook for 7-9 minutes, adjusting based on your specific air fryer model and desired centre consistency.
The cakes are perfectly cooked when the edges are set but the centre slightly jiggles.
Remember, heat will continue to cook the cakes after they are removed.
Let the cakes cool for one minute then turn the ramekins upside down onto serving plates.
Serve immediately.
Gluten-Free Air Fryer Chocolate Lava Cakes
To make a gluten-free version of Air Fryer Chocolate Molten Lava Cakes simply substitute 25g of plain flour for 25g of gluten-free flour.
The remainder of the ingredients stay the same unless you prefer dairy-free butter.
This substitution will keep the decadent texture and gooey centre of the lava cakes but gluten-free.
Egg Free Air Fryer Chocolate Lava Cakes
To make an egg-free version of Air Fryer Lava Cakes, you can use the following substitutions for eggs:
Ground flaxseed: Mix 1 tbsp ground flaxseed with 3 tbsp water for each egg replaced. Let it sit for 5 minutes to thicken before using.
Mashed banana: Use 1/2 medium banana (about 60g) to replace one egg. This works well in chocolate recipes, but be aware it will add a slight banana flavour.
Apple sauce: Use 50g of unsweetened apple sauce to replace one egg. This is a good option for adding moisture without affecting the flavour.
Aquafaba: Use 3 tbsp (45ml) of aquafaba (the liquid from a can of chickpeas) to replace one egg.
When using these substitutions, you may need to adjust the baking time slightly and possibly add a pinch of baking powder to help with the rise.
For the best results, I would recommend trying the ground flaxseed as it binds well without altering the flavour of the chocolate.
Pro Tips
- Use room temperature ingredients for the best results.
- Err on the side of underbaking to guarantee a molten centre.
- For delayed serving, keep cakes in ramekins and reheat briefly in the air fryer before plating.
Troubleshooting Common Issues
Overcooked Centres: Reduce cooking time by one minute in subsequent attempts.
Undercooked Exteriors: Extend cooking time by 1-2 minutes.
Sticking Issues: Thoroughly grease and dust the ramekins.
Serving Suggestions
- Premium vanilla ice cream
- Fresh berries
- A light dusting of icing sugar
- Clotted cream
- A sprinkle of flaky sea salt for flavour contrast
Flavour Variations
- Add 1 tsp instant espresso powder for a sophisticated mocha twist.
- Add orange zest for a citrus-chocolate combination.
- Experiment with white chocolate, adjusting the sugar content to 75g.
Lower Calorie Air Fryer Lava Cakes
While these cakes are an indulgence, try these alternatives for a slightly healthier version:
- Opt for dark chocolate with 85% cocoa content.
- Reduce sugar content by up to 25g or use a sugar alternative.
Love These?
Why not try Air Fryer Bread and Butter Pudding with a Rum And Raisin alternative? Yum!
Frequently Asked Questions
Can these cakes be prepared in advance?
Yes. Prepare the batter and refrigerate in ramekins for up to 24 hours. Bring to room temperature before cooking.
How to tell when the cakes are cooked?
Look for set edges with a slight centre jiggle. Undercooking is better than overcooking for a gooey centre.
Can milk chocolate be substituted?
Yes, but reduce sugar to 75g to compensate for milk chocolate’s sweetness.
Are alternative containers suitable?
Oven-safe mugs or similar-sized dishes can be used if ramekins are unavailable.
Is doubling the recipe advisable?
Certainly. Cook in batches if your air fryer is not big enough.
How do you store these cakes?
Refrigerate for up to 2 days. Reheat in the air fryer for 1 minute at 180C/360F before serving.
Recommended Accessories
Designed for 5-9 litre air fryers. Suitable for air fryer brands like Gourmia, Ninja, Phillips, Nuwave, Gowise, Dash, Cozyna, Cosori, Ultrean, Vremi, and Power XL.
Made from soft, food-grade silicone that is oil-resistant, heat-resistant, eco-friendly, and odourless. Recyclable and perfect for making baked eggs, muffins, cakes, bread, sandwiches, pies, chocolate, and flapjacks. Heat resistant from -40°F to +450°F (-40°C to 230°C). Naturally non-stick, ensuring easy release of baked goods and simple cleaning.
Bake with confidence using the 12-pack 9.2cm Jumbo Silicone Muffin Cupcake Cases! These vibrant, non-stick moulds are perfect for creating delicious muffins, cupcakes, and more, ensuring every treat pops out effortlessly. Made from high-quality, food-grade silicone, these cases are designed to withstand high temperatures while providing even baking results. The non-stick surface ensures your baked goods come out perfectly shaped every time, with no sticking or mess.
Air Fryer Chocolate Molten Lava Cakes
Ingredients
- 100g high-quality dark chocolate
- 100g unsalted butter
- 2 large eggs
- 2 egg yolks
- 100g caster sugar
- 25g plain flour
- A pinch of salt
- 1 tsp vanilla extract (optional)
Instructions
- Thoroughly grease the ramekins with butter and dust with cocoa powder or flour. This will stop the cakes from sticking to the ramekins.
- Break the chocolate into uniform pieces and cube the butter. Melt together using 30-second microwave intervals, stirring between each, until perfectly smooth. Allow to cool slightly.
- Whisk the eggs, egg yolks, and sugar until the mixture reaches a pale, fluffy consistency.
- Fold the cooled chocolate mixture into the egg mixture.
- Sift in the flour and salt, adding until just combined. Overmixing will affect the cake’s texture.
- Spread the batter evenly among the ramekins, leaving a 1cm gap at the top for expansion during cooking.
- Preheat the air fryer to 180C/360F for 5 minutes. Position the ramekins in the basket, ensuring they don’t touch. Cook for 7-9 minutes, adjusting based on your specific air fryer model and desired centre consistency.
