Chocolate lava cakes

Air fryer chocolate lava cakes

Makes two individual cakes. Serve in the ramekins or turn them out onto plates after a short rest.

• Prep: 10 minutes
• Cook: 8–10 minutes
• Makes: 2 cakes
• Air fryer: 360°F (180°C)

Ingredients

• 1/2 cup (about 85 g) semisweet chocolate chips
• 1/4 cup (57 g) unsalted butter, plus extra for greasing
• 1/4 cup (30 g) powdered sugar
• 1/4 cup (31 g) all-purpose flour
• 2 large eggs
• 1/2 teaspoon vanilla extract
• Vanilla ice cream or extra powdered sugar, to serve (optional)

Instructions

1. Prepare the ramekins. Butter two small, heat-safe ramekins that fit comfortably in your air fryer basket. Check your appliance manual for approved cookware and clearance.
2. Melt the chocolate and butter. Place both in a microwave-safe bowl and heat in short bursts, stirring between each, until smooth. Alternatively, melt gently in a heatproof bowl over a pan of barely simmering water. Let the mixture cool until warm, not hot.
3. Mix the remaining ingredients. In a separate bowl, whisk together the powdered sugar, flour, eggs, and vanilla until smooth.
4. Combine. Gradually whisk the warm chocolate mixture into the egg mixture until evenly blended.
5. Fill and cook. Divide the batter between the ramekins. Preheat the air fryer to 360°F (180°C) if your manufacturer recommends it. Place the ramekins in the basket and cook for about 8–10 minutes.
6. Check for doneness. The edges should look set, while the center should still be soft and slightly jiggly. Start checking at 8 minutes; cook time varies with the appliance, ramekin size, and material.
7. Rest and serve. Carefully remove the hot ramekins and let the cakes stand for 2–3 minutes. Serve in the dishes, or run a thin knife around the edges and carefully invert onto plates.