This Air Fryer Lava Cake with a molten chocolate centre is rich, decadent, and heavenly topped with ice cream. It is gluten-free, flourless, and serves two!
You will be surprised how easy it is to make the best molten chocolate lava cake in your air fryer. It is sure to rival any fancy restaurant version!
An air fryer is perfect for making molten chocolate lava cake, because this chocolate cake is traditionally baked for a short time so that the exterior sets while the center stays warm and gooey—ready to flow like lava when you cut into it.
Since an air fryer cooks by circulating hot air, it tends to cook the outside of the cake faster than the inside, making it ideal for achieving that signature molten center.
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Why you'll love it
- Naturally Gluten-Free & Flourless: Made without flour, this air fryer dessert is perfect for those avoiding gluten.
- Rich, Decadent, and Ultra-Chocolatey: With its molten center and intense chocolate flavor, it’s like biting into warm, gooey chocolate ganache—rich, smooth, and irresistibly indulgent.
- Perfectly Portioned for Two: Ideal for date nights, anniversaries, or a cozy Valentine’s evening in.
- Quick & Easy to Make: Ready in under 20 minutes from start to finish, using simple pantry ingredients you likely already have on hand.
Ingredients to make chocolate lava cake in the air fryer
Scroll down to the recipe card below for full information on ingredients and amounts.
- Chocolate - Use high-quality chocolate like Ghirardelli for the best flavor. Semi-sweet chocolate chips strike the perfect balance of sweetness, especially when paired with cocoa powder. You can also use chopped semi-sweet chocolate bars if preferred.
- Eggs - This molten lava cake recipe uses one whole egg plus an additional yolk. The whole egg provides structure, while the extra yolk adds richness, creaminess, and a more tender crumb.
- Butter - You can use either cold or room temperature butter, as it will be melted with the chocolate anyway. Skip the salt if using salted butter.
- Sugar - White granulated sugar enhances the chocolate without competing with it.
- Cocoa Powder - I used Hershey's 100% natural unsweetened cocoa for it's chocolate intensity without adding extra sweetness.
Pro tip: Using eggs directly from the fridge makes it easier to separate the yolk.
How to Unmold Lava Cake from a Ramekin
- Grease Thoroughly – Generously butter the ramekins, making sure to coat every corner and edge. This prevents sticking and helps the chocolate cake release smoothly.
- Loosen the Edges – After air frying or baking, run a thin, sharp knife around the inner edge of the ramekin to gently separate the cake from the sides.
- Let It Rest – Allow it to sit for 3–4 minutes after air frying. This helps it firm up slightly, making it easier to unmold without breaking.
- Invert Gently – Place a plate over the ramekin and carefully flip it over. Invert slowly to give the cake time to release and maintain its shape.
Air Fryer Lava Cake
Equipment
Ingredients
- 2 tablespoons unsalted butter + more for greasing ramekins
- 3 ounces semi sweet chocolate chips I prefer Ghiradelli
- 1 egg, large
- 1 egg yolk, large
- 2 tablespoons sugar
- 1 tablespoon cocoa powder plus more for dusting
- ½ teaspoon vanilla extract
Instructions
Prepare ramekins
- Using a pastry brush, spread softened butter into the bottom and sides of two 6-ounce ramekins. Alternatively you can grease them a liberal coating of non-stick cooking spray.
- Sprinkle some cocoa powder (or you can use all purpose flour) into the greased ramekins. Gently shake, tap, and tilt the bowl until the sides and bottom is completely covered. Invert the ramekin over the sink and gently tap out any excess powder.
Make batter
- Combine the butter and chocolate chips in a microwave safe bowl and microwave on high for 70 to 90 seconds, stirring every 20 seconds, until completely melted and smooth. Set aside until you beat the eggs.
- Add egg, egg yolk, sugar, and salt into another medium bowl, Using an electric beater, beat on high speed until thick and pale yellow (60 to 90 seconds).
- Add the warm melted chocolate mixture along with 1 tablespoon cocoa powder into the beaten eggs. Using a rubber spatula, gently fold the mixture together until well combined. Evenly divide the batter into the prepared ramekins.
Air fry
- Preheat your air fryer to 370 degrees. When hot, place the ramekins into the basket and cook for 8 to 9 minutes, until tops are puffed and set. Pro tip: Don't over cook! Cooking the lava cake for too long will result in a solid center rather than the desired gooey consistency, although it will still be delicious!
- Open the basket and let it cool for 3 to 4 minutes. Then, using a clean kitchen towel, carefully lift out the hot ramekins, as they will be very hot. For added safety, you can use a folded dish towel to handle them.
- Serve from the ramekin or unmold lava cakes on a serving plate, top with whipped cream or vanilla ice cream and dig in. To unmold- Run a thin knife around the cake to loosen the sides from the ramekin. Gently invert the ramekin on the plate, wait for 10 seconds before gently removing the ramekin.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
How to make molten chocolate cake in air fryer (Step-by-Step)
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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Step 11 - Place in a pre heated 370 degree air fryer and cook for 8 to 9 minutes, until tops are puffed and set.
Pro tip: Don't over cook! Cooking it for too long will result in a solid center rather than the desired gooey consistency, although it will still be delicious!
Substitutions & Variations
Here are some delicious ideas to customize the air fryer cake recipe:
- Peanut butter - Add a teaspoon of creamy peanut butter or almond butter into the centre of the batter in the ramekin before air frying.
- Flavorings - Stir in vanilla extract, peppermint extract, finely grated orange zest, almond extract or a splash of liqueur such as Grand Marnier or Kahlua to the batter.
- Spice Infusion: Add spices like cinnamon, nutmeg, or a pinch of cayenne for a unique and flavorful kick.
What to Serve with Lava Cake
For an elegant presentation, unmold it onto a serving plate—or keep it cozy by serving straight from the ramekin.
Molten lava cakes are best enjoyed hot. If it cools completely, the molten center will firm up and lose its signature flowing, gooey effect when cut open.
It is best paired with a scoop of vanilla ice cream and fresh berries. The contrast of hot, gooey chocolate and cold, creamy ice cream is simply irresistible. You can also try other ice cream flavors like caramel, chocolate, coffee, mint, almond, or chocolate chip for a fun twist.
Whipped cream is a great alternative if you prefer something lighter, and it pairs beautifully with the rich, molten center.
How to store leftovers?
Any leftovers can be stored in the refrigerator for up to three days, wrapped individually with plastic wrap. Reheat them in the microwave for 30 seconds or 300-degree AF for about 5 minutes before serving. The center won’t be as gooey, but I’d enjoy them regardless!
To Freeze - Wrap cooled cakes in plastic wrap, then place in an air tight freezer safe container and freeze for up to two months. To reheat, thaw completely to room temperature, microwave or air fry at 300 degrees until warmed through.
Recipe tips
- Use Quality Chocolate: I recommend Ghirardelli semi-sweet chocolate for the best flavor.
- Don’t Overcook: Overcooking firms up the center, losing the gooey molten middle—but it’ll still taste great!
- Air Fryer Time: Using an Instant Vortex 6-quart, 9 minutes is perfect for two cakes. If the center isn’t gooey enough, reduce the time by a minute next time.
- Grease Well: Generously butter the ramekins for easy removal. Always run a knife around the edges before inverting.
- Adjust The Cooking Time : Cooking times vary by brand; 8–10 minutes is usually ideal.
- Handle Carefully: Ramekins get very hot—use a folded dish towel to safely remove them from the basket.
Recipe FAQs
No ramekins, no problem! Use silicone baking cups or 4-cup muffin pan to make 4 smaller cakes. Make sure to reduce the air frying time to 6 to 7 minutes.
For this recipe, I use two 6-ounce ramekins. However you could use three 4-ounce ramekins. Just remember that the cooking times will vary depending on the size.
More Air fryer dessert recipes to try:
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