Air Fryer Chocolate Molten Cakes Recipes

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.

CHOCOLATE CAKE IN AN AIR FRYER

Steps:

• Preheat an air fryer to 320 degrees F (160 degrees C). Spray a small fluted tube pan with cooking spray.
• Beat sugar and butter together in a bowl using an electric mixer until light and creamy. Add egg and jam; mix until combined. Sift in flour, cocoa powder, and salt; mix thoroughly. Pour batter into the prepared pan. Level the surface of the batter with the back of a spoon.
• Place pan in the air fryer basket. Cook until a toothpick inserted into the center of the cake comes out cleanly, about 15 minutes.

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.

EMERIL'S EASY MOLTEN CHOCOLATE CAKES

Steps:

• Preheat the oven to 450 degrees F.
• Butter and flour 4 (6-ounce) ramekins or baking dishes, tapping out the excess flour.
• Set on a baking sheet.
• In a double boiler, or a glass bowl set over a pan of boiling water, melt butter with the chocolate, cream, and powdered sugar, stirring until smooth.
• Remove from the heat.
• In a separate bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until thick ribbons form, about 3 minutes.
• Sift flour into the egg mixture and fold together.
• Fold the chocolate into the egg mixture. Divide among the prepared dishes and bake until the sides of the cake are set and the tops are puffed but still soft, about 10-12 minutes.
• Remove from the oven and let cool in the ramekins for 2 minutes, then unmold onto dessert plates.
• Sprinkle cocoa over the cakes, and serve.
• Fresh berries, ice cream or whipped cream make a nice accompaniment.