The Best Air Fryer Molten Lava Cake

• Ghirardelli bittersweet 60% cacao chocolate baking bar 227 grams
• Unsalted butter 141.8 grams
• Large eggs
• Egg yolks
• Salt
• Powdered sugar
• All-purpose flour

Supplies for making molten chocolate lava cakes:

• Large bowl
• Ramikens
• Oil sprayer
• Air fryer (Cosori Pro II)

Can you bake a cake in an air fryer?

That’s a big yes! An air fryer can be pretty awesome for cake (and other air fryer desserts like these air fryer donuts or air fryer cookies!).

Why? Because there’s no need to preheat and it doesn’t heat up the whole house like an oven. The cook time is often less with an air fryer too because it circulates air more quickly than a convection oven. I have a Philips XXL Airfryer and love it!

How will I know when the air fryer cake is done?

About 10 minutes in the air fryer at 400 degrees F or 200 degrees C should do it. You can go a little less, at about 8 minutes, for a more runny center, or keep it at about 10 minutes for a thicker center. Note that after the first batch, your air fryer will be warmed up more, so a second batch may require a minute or so less cooking time.

The cakes are done when the tops look cakey with large cracks and the edges may be darker. There may be some molten chocolate oozing in some of the cracks too, but not necessary.

If you’re concerned about whether or not the cakes are done, especially with all of those eggs in there, know that eggs are considered safe when cooked to an internal temperature of 160 degrees F or 71 degrees C. Use an instant thermometer to check your air fryer cake, if desired. When I checked, the cakes were definitely at a higher temperature than 160 degrees F or 71 degrees C.

What size ramekins should I use?

I use 6-ounce ramekins in this recipe, but you can try using a 4-ounce or 8-ounce with cooking time adjusted accordingly. A smaller container will usually require less cooking time. The yield may also vary depending on the size of ramekin you use. Use an instant read thermometer and aim for an internal temp of 160 degrees F or 71 degrees C.

If you don’t own any ramekins, you can try using silicone baking cups, custard cups, or another similar small oven-proof container. I have the HIC 6-ounce ramekins.

What type of chocolate to use for chocolate molten lava cakes:

I highly recommend using two 4-ounce Ghirardelli Bittersweet 60% cacao baking bars. Find them at most grocery stores right next to the chocolate chips.

You can try using chocolate chips instead, but they may not melt or ooze as well as the high quality baking bar. And your results may vary because the ingredients in chocolate chips often vary!

How to make The Best Molten Lava Cake Recipe:

Step 1: Prepare ramekins and chocolate

Grease or spray six oven-safe 6-ounce ramekins.

Break the chocolate bars into pieces. Combine chocolate and butter in a microwave-safe bowl and heat at half power for about 1 1/2 minutes, stirring about every 30 seconds, until smooth. Or use the double boiler method on the stovetop, if preferred.

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