Air Fryer Lava Cake

two chocolate cakes in a white ramekins in a air fryer basket.

This Air Fryer Chocolate Lava Cake is rich, decadent, and has a molten chocolate center. It’s naturally gluten-free, flourless, and serves two! An easy, restaurant-worthy dessert made easily in your air fryer!

Course Dessert

Cuisine American

Keyword air fryer chocolate lava cake, air fryer lava cake

Prep Time 8

Cook Time 10

Servings Servings

Calories 462kcal

Author Maria Doss

Equipment

Ingredients

2 tablespoons unsalted butter + more for greasing ramekins
3 ounces (85 grams) 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

US Customary - Metric

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 with a liberal coating of cooking spray.
Sprinkle some cocoa powder into the greased ramekins. Gently shake, tap, and tilt the ramekins until the sides and bottom is completely covered. Invert the ramekin over the sink and gently tap out any excess cocoa.

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 (1 to 2 minutes).
Add the warm melted chocolate mixture, along with 1 tablespoon cocoa powder into the beaten eggs (make sure to scrape all the chocolate). 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.
👉 Don’t overcook! Cooking them too long will result in a fully set center instead of a gooey one, while removing them too early can leave the outside undercooked. I’ve found that 9 minutes is the perfect cooking time in my air fryer.
Open the air fryer basket and let the cakes cool for 4–5 minutes. Run a thin knife around the edges to loosen, then gently invert onto a serving plate and lift off the ramekin. Top with vanilla ice cream or whipped cream and enjoy!
👉 If you remove the lava cake while it’s too hot, the outside won’t have time to set. But if you let it cool, the center may lose its molten texture. I’ve found the sweet spot is letting it cool just until the ramekin is still slightly hot, but comfortable to handle.

Video

Notes

Pre heat - Ensure the air fryer is fully pre heated before cooking.

Use good quality chocolate - I love Ghirdaelli semi sweet chips.

Don't over cook- Overcooking will cause the center to solidify and not be gooey, but still tasty!

Air fryer - I used instant vortex 6 quart air fryer and found 9 minutes perfect when cooking two cakes. If your cake doesn’t have enough lava, then bake a minute less next time.

Grease well - Greasing with a fair amount of butter helps for easier removal. Also don’t skip running a knife along their edges before inverting so they transfer with ease.

Nutrition