Air Fryer Lava Cake

A quick and decadent dessert that uses an air fryer's convection heat to create a warm, molten chocolate center in under 25 minutes, offering a bakery-quality treat without using the main oven.

Ingredients

• 2 ounces High-Quality Dark Chocolate (60% to 70% cocoa, roughly chopped)
• 1/4 cup (1/2 stick) Unsalted Butter (plus extra for greasing)
• 1 large Egg
• 1 additional Egg Yolk
• 2 tablespoons Granulated White Sugar
• 1 teaspoon All-Purpose Flour
• 1 teaspoon Pure Vanilla Extract
• A pinch of Salt
• Cocoa powder or sugar for dusting ramekins
• Optional Garnish: Powdered sugar, fresh raspberries, or vanilla bean ice cream

Instructions

1. Preheat the air fryer to 380°F (190°C) for 3 to 5 minutes.
2. Grease two 4-ounce oven-safe ramekins with softened butter and dust the inside lightly with cocoa powder or sugar.
3. Combine chopped dark chocolate and unsalted butter in a microwave-safe bowl. Microwave in 20-second bursts, stirring between intervals, until melted, smooth, and glossy. Let cool for 1 minute.
4. In a separate medium bowl, whisk together the whole egg, extra egg yolk, granulated white sugar, and vanilla extract until pale, slightly thickened, and smooth.
5. Slowly pour the cooled chocolate mixture into the egg mixture while whisking constantly. Gently fold in the all-purpose flour and salt until combined and no lumps remain.
6. Divide the batter evenly between the prepared ramekins and place them in the preheated air fryer basket.
7. Cook at 380°F (190°C) for 10 to 12 minutes, until the edges are set and firm but the center is still soft and glossy.
8. Remove ramekins carefully, let rest for 1 minute, run a thin knife around the edges, invert onto a plate, and serve immediately with optional garnish.

Notes

Cooking times may vary by air fryer model; check at the 9-minute mark if your unit runs hot. Use a baking bar or block rather than baking chips for a better texture. Batter can be prepped and refrigerated for up to 4 hours, requiring 1-2 extra minutes of cooking time.