Equipment

• Air Fryer (Any basket style or oven style)
• Two 6 oz or 8 oz Heat-Safe Ceramic Ramekins
• Heat-Safe Glass Bowl (for melting chocolate)
• Whisk & Silicone Spatula
• Sifter or Fine Mesh Strainer
• Pastry Brush

Ingredients

Ramekin Coating

• 1 tablespoon (14g) Unsalted Butter , melted
• 1 tablespoon Cocoa Powder (Unsweetened, for coating the ramekins)

Lava Cake Batter

• ½ cup (85g) High-Quality Semi-Sweet Bittersweet Chocolate (Chopped bars or high-grade chips, around 60% to 70% cacao)
• ¼ cup (57g) Unsalted Butter , cubed
• 1 Large Egg , room temperature
• 1 Large Egg Yolk , room temperature
• 2 ½ tablespoons Granulated Sugar (or Swerve/Erythritol sweetener for low-carb option)
• 1 pinch Fine Sea Salt
• 2 tablespoons (16g) All-Purpose Flour (Sifted)
• ½ teaspoon Pure Vanilla Extract

Optional Garnish & Serving Suggestions

• Powdered sugar, for dusting
• Fresh raspberries or strawberries
• 1 scoop high-quality vanilla bean ice cream

Instructions

Step 1: Prep the Ramekins (Crucial Non-Stick Step)

1. Using a pastry brush, coat the inside bottom and sides of two 6 oz or 8 oz ceramic ramekins thoroughly with the melted butter.
2. Add a teaspoon of cocoa powder into each ramekin. Tap and rotate the ramekin to ensure the inside is evenly coated in cocoa powder.
3. Invert the ramekins over the sink or trash can and tap out any excess cocoa powder. This ensures your lava cakes slide out smoothly onto the plate without tearing.

Step 2: Melt the Chocolate & Butter

1. In a heat-safe glass bowl, combine the chopped chocolate and cubed butter .
2. Microwave in 20-second intervals , stirring gently with a spatula after each burst. Repeat for 2 to 3 intervals until completely melted and glossy.
3. Set the bowl aside for 2–3 minutes to cool down slightly so it doesn’t cook the eggs in the next step.

Step 3: Whip Eggs & Sugar

1. In a separate medium mixing bowl, combine the whole egg , egg yolk , granulated sugar , and salt .
2. Using a whisk, beat vigorously for about 1 to 2 minutes until the mixture turns pale yellow, slightly thickened, and bubbly.

Step 4: Combine Batter & Fold Flour

1. Slowly pour the warm melted chocolate-butter mixture into the egg mixture while whisking continuously until fully incorporated.
2. Stir in the vanilla extract .
3. Sift the 2 tablespoons of all-purpose flour over the batter.
4. Using a silicone spatula, gently fold the flour into the batter just until combined. Do not overmix , as overmixing will make the cake rubbery rather than tender.

Step 5: Fill Ramekins & Preheat Air Fryer

1. Divide the chocolate batter evenly between your prepared ramekins (filling each about ¾ full).
2. Preheat your air fryer to 370°F (188°C) for 3 minutes.

Step 6: Air Fry to Molten Perfection (High Intensity Step)

1. Carefully place the filled ramekins directly into the air fryer basket, leaving space between them for air circulation.
2. Air fry at 370°F (188°C) for 8 to 10 minutes . 8 Minutes: Gives a very runny, oozing liquid center.
3. 9 Minutes: Gives the classic lava cake ratio (firm cooked outer layer with a thick molten center).
4. 10 Minutes: Gives a fudge-like soft center with thicker cake walls.
5. Check at the 8-minute mark. The edges should look set, slightly firm, and pulled away from the sides, while the center center top remains soft and slightly jiggly.

Step 7: Rest, Invert, and Serve

1. Using tongs or oven mitts, carefully remove the ramekins from the air fryer.
2. Let them rest undisturbed on a cooling rack for 2 minutes .
3. Run a thin knife or offset spatula around the inside edge of each ramekin to release the sides.
4. Place an inverted dessert plate over the top of the ramekin, grab both firmly with a towel, and flip upside down.
5. Tap the top of the ramekin gently; slowly lift the ramekin away to reveal the lava cake.

Nutrition

Calories: 445 kcal · Protein: 6 g · Fat: 31 g · Carbohydrates: 38 g Dietary · Saturated Fat: 18 g · Fiber: 4 g · Sugar: 28 g Net · Sodium: 140 mg