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Easy Air Fryer Molten Lava Cake Recipe Perfect for Quick Dessert Cravings

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A quick and indulgent molten lava cake made in the air fryer, featuring a crisp exterior and a gooey chocolate center. Perfect for busy weeknights or last-minute dessert cravings.

Ingredients

Scale
  • 4 oz (115 g) bittersweet chocolate, chopped
  • ½ cup (115 g) unsalted butter, plus extra for greasing ramekins
  • ½ cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • ¼ cup (32 g) all-purpose flour, sifted
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • Optional: powdered sugar for dusting
  • Optional: vanilla ice cream or fresh berries for serving

Instructions

  1. Preheat your air fryer to 370°F (188°C) for about 5 minutes.
  2. Melt the chocolate and butter together in a microwave-safe bowl in 30-second bursts, stirring until smooth. Alternatively, use a double boiler. Set aside to cool slightly.
  3. In a medium bowl, whisk together the eggs and granulated sugar until thick and pale, about 2-3 minutes.
  4. Add vanilla extract and a pinch of salt to the egg mixture and mix.
  5. Slowly pour the melted chocolate and butter into the egg mixture while whisking gently to avoid cooking the eggs.
  6. Sift the flour over the batter and fold gently until just combined.
  7. Butter two 6-ounce ramekins thoroughly and pour equal portions of batter into each, leaving room for the cake to rise.
  8. Place ramekins in the air fryer basket and cook at 370°F (188°C) for 8-10 minutes until edges are set but the center is still soft and jiggly.
  9. Let the cakes cool for 2 minutes, then run a knife around the edges and invert onto plates.
  10. Optionally dust with powdered sugar and serve with vanilla ice cream or fresh berries.

Notes

Use room temperature eggs for better batter texture. Butter ramekins generously to prevent sticking. Watch cooking time closely as air fryer models vary; adjust time to keep the center molten. For dairy-free, substitute butter with coconut oil and use dairy-free chocolate. For gluten-free, swap all-purpose flour with almond flour or gluten-free blend.

Nutrition

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