A molten cake is an underbaked cake with good timing, and the air fryer's small chamber makes the timing repeatable: nine minutes gives set walls and a flowing centre, nearly every time, in a way ovens rarely manage. Real chocolate, not cocoa, is what flows. Serve within two minutes of turning out, while physics is on your side.
Everything you need
- 150 g dark chocolate, chopped
- ½ cup (113 g) unsalted butter, plus extra for the moulds
- 2 eggs
- 2 egg yolks
- ⅓ cup (75 g) caster sugar
- ¼ cup (31 g) all-purpose flour
- 1 tbsp (5 g) cocoa powder, for dusting the moulds
- ¼ tsp fine salt
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
0 of 6 done-
Butter 4 ramekins or dariole moulds thoroughly and dust with cocoa, tapping out the excess. This coat is what lets the cakes turn out clean.
For this step
- ½ cup (113 g) unsalted butter
- 1 tbsp (5 g) cocoa powder
-
Melt the chocolate and butter together in short bursts, stirring until glossy. Cool 5 minutes.
For this step
- 150 g dark chocolate
- ½ cup (113 g) unsalted butter
-
Whisk the eggs, yolks and sugar for a full 2 minutes until pale and slightly thickened.
For this step
- 2 eggs
- 2 egg yolks
- ⅓ cup (75 g) caster sugar
-
Fold the chocolate into the egg mix, then fold in the flour and salt until just combined. Divide between the moulds.
For this step
- 150 g dark chocolate
- ¼ cup (31 g) all-purpose flour
- ¼ tsp fine salt
-
Preheat the air fryer to 175°C / 350°F for 3 minutes. Cook the ramekins for 8 to 10 minutes: the tops should be set and puffed with the faintest wobble dead centre.
-
Rest 1 minute, run a thin knife round the edge, invert onto plates and serve immediately with cream or ice cream.
Tap a step to check it off. Your place is saved on this device.
Air fryer notes
- Cook at 175°C / 350°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Every air fryer lands differently on this one. Sacrifice a test cake the first time: 9 minutes, cut it open, adjust by 1 minute either way, and your number holds forever after.
- The batter keeps 24 hours in the fridge in the moulds, making this a dinner party trick: cook while you clear the mains, adding 1 minute for fridge-cold batter.
Make it your own
- Push a square of caramel-filled chocolate into each centre for a double flood.
- A pinch of espresso powder in the melt deepens the chocolate without tasting of coffee.
Storing & reheating
The unbaked batter is the storage: 24 hours chilled. A baked leftover becomes a nice, dense chocolate cake overnight, which is a respectable consolation prize.
Frequently asked
How do you know when lava cakes are done?
Set, puffed edges and a centre that barely wobbles. In an air fryer at 175°C / 350°F that's 8 to 10 minutes. Overbaked ones are still good cake, just no longer molten.
Can I make lava cakes ahead?
Yes, this is the great secret. Fill the moulds and refrigerate up to a day. Cook straight from the fridge, adding about 1 minute.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
More air fryer recipes
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.