Air Fryer Chocolate Lava Cakes Recipes

AIR FRYER LAVA CAKES

Steps:

• Preheat an air fryer to 350 degrees F (175 degrees C). Grease 2 individual ramekins.
• Combine chocolate chips and butter in a microwave-safe bowl. Microwave on high for 1 minute. Stir and microwave at 15-second intervals until almost melted. Remove from the microwave and stir until chocolate is completely melted and thoroughly combined.
• Mix powdered sugar, egg, egg yolk, vanilla extract, and salt into the melted chocolate; whisk until combined. Add flour and mix until incorporated. Pour batter into the prepared ramekins and place into the air fryer basket. Cover the ramekins with large pieces of foil, tucking ends underneath to prevent foil from flying off.
• Cook for 8 to 10 minutes. Remove foil and continue cooking until edges are set, an additional 2 to 4 minutes. Remove from the air fryer and let sit for 5 minutes.
• Invert onto dessert plates and serve immediately.

CHOCOLATE LAVA CAKES RECIPE BY TASTY

Steps:

• Coat the inside of 4 1-cup (125 G) ramekins with softened butter, then sprinkle with the granulated sugar, tilting to coat completely. Set aside on a rimmed baking sheet.
• Heat the heavy cream in a small pot until boiling.
• Pour the boiling cream over ½ cup (120 ml) dark chocolate in a small bowl and let sit for 3 minutes. Stir until the chocolate is melted and smooth. Refrigerate for at least 30 minutes, or store in the freezer for up to 3 months.
• Preheat the oven to 425°F (220°C).
• In a small microwave-safe bowl, combine the remaining ¾ cup (170 G) chocolate and the butter. Microwave in 30-second intervals, stirring between, until completely melted.
• In a medium bowl, beat the eggs, egg yolks, brown sugar, salt, and vanilla with an electric hand mixer on medium-high speed until light and frothy, about 8 minutes.
• Gently fold the chocolate mixture into the egg mixture, being careful not to deflate the eggs. Add the flour and fold to incorporate.
• Divide half of the batter between the prepared ramekins. Add ½ tablespoon of the chilled ganache to the center of each ramekin, then scoop the remaining batter on top.
• Bake for 12 minutes, until the tops are set and the cakes begin to pull away from the sides of the ramekins.
• Let the lava cakes cool slightly, then invert onto plates. Dust with powdered sugar and garnish with berries. Serve immediately.
• Enjoy!

AIR-FRYER CHOCOLATE LAVA CAKES

Steps:

• Heat air fryer to 375°F on Bake function
• Microwave chocolate and butter in medium microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
• Add sugar, vanilla and salt; mix well. Blend in whole eggs and egg yolks. Stir in flour.
• Spoon about 1/3 cup batter into each of 6 greased and floured 4-oz. ramekins; place in air fryer basket.
• Bake 8 to 10 min. or until edges of lava cakes are firm but centers are still soft. Remove cakes from air fryer. Let stand 1 min.
• Run knife around edges of cakes to loosen from ramekins; invert cakes into dessert plates.
• Serve warm topped with COOL WHIP.

AIR FRYER CHOCOLATE MOLTEN CAKES

Steps:

• Preheat an air fryer to 375 degrees F (190 degrees C). Grease and flour four 4-ounce ramekins.
• Microwave chocolate chips and butter in a microwave-safe bowl on high for 1 minute. Stir and microwave at 15-second intervals until almost melted. Remove from the microwave and stir until completely melted and thoroughly combined.
• Add powdered sugar, eggs, egg yolks, and vanilla extract to the melted chocolate; whisk until combined. Add flour and mix until incorporated. Pour batter into the prepared ramekins and place into the air fryer basket.
• Cook in the preheated air fryer until edges of cakes are set, 10 to 14 minutes; do not overcook.
• Remove from the oven and let sit for 5 minutes. Invert onto dessert plates and serve immediately.

AIR-FRYER PEPPERMINT LAVA CAKES

Steps:

• Preheat air fryer to 375°. In a microwave-safe bowl, melt chocolate chips and butter for 30 seconds; stir until smooth. Whisk in confectioners' sugar, eggs, egg yolks and extract until blended. Fold in flour., Generously grease and flour four 4-oz. ramekins; pour batter into ramekins. Do not overfill. Place ramekins on tray in air-fryer basket; cook until a thermometer reads 160° and edges of cakes are set, 10-12 minutes. Do not overcook., Remove from basket; let stand 5 minutes. Carefully run a knife around sides of ramekins several times to loosen cake; invert onto dessert plates. Sprinkle with crushed candies. Serve immediately.