
Rich air fryer lava cake with a soft chocolate crumb and gooey molten center. This easy dessert for two comes together fast in ramekins and is perfect when you want a warm chocolate treat without using the oven.
Prep Time: 10 minutes
Cook Time: 7–9 minutes
Total Time: 17–19 minutes
Servings: 2 cakes
2.5 oz dark chocolate, chopped
4 tbsp unsalted butter
1 large egg
1 large egg yolk
2 tbsp granulated sugar
2 tbsp all-purpose flour
1/2 tsp vanilla extract
1 pinch salt
Butter and cocoa powder or flour for the ramekins
Powdered sugar for topping, optional
1. Grease two 6-ounce ramekins with butter and lightly dust them with cocoa powder or flour.
2. Melt the dark chocolate and butter together until smooth, then let the mixture cool for 2–3 minutes.
3. In a small bowl, whisk the egg, egg yolk, and sugar until slightly thickened and glossy.
4. Stir in the melted chocolate mixture, vanilla extract, and salt.
5. Fold in the flour just until no dry streaks remain.
6. Divide the batter evenly between the prepared ramekins.
7. Preheat the air fryer to 370°F if your model needs preheating or runs a little cool.
8. Air fry for 7–9 minutes, until the edges are set but the centers still look slightly soft.
9. Let the cakes rest for 1 minute, then carefully invert them or serve directly in the ramekins.
10. Dust with powdered sugar and serve warm for the best molten center.
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Do not overbake or the center will turn fully cakey instead of molten.
Start checking at 7 minutes because air fryer models and ramekin size can change the timing.
6-ounce ramekins work best for a thick cake with a gooey center.
Let the chocolate mixture cool slightly before adding the egg so it does not scramble.
Add 1 tablespoon chocolate chips to the center of each ramekin for an extra molten middle.
Use semi-sweet chocolate for a slightly sweeter flavor.
Add a tiny pinch of espresso powder to deepen the chocolate taste.
Calories: 530
Fat: 36 g
Carbohydrates: 42 g
Protein: 8 g
Fiber: 3 g
Sugar: 27 g
Sodium: 120 mg
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