Chocolate Molten Lava Cakes
By :Donna-Marie Pye
instant pot, instant brands, air fryer recipes, air fryer desserts, lava cakes, air fryer recipes
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My coworker Lynne went off to the north of France for a week of cooking school and came back with this recipe for amazing lava cakes. I decided we needed to have them in this cookbook, since they make four perfect desserts. The beauty of these lava cakes is that they have a nice and gooey molten middle that is full of yummy chocolate flavor.
instant pot, instant brands, air fryer recipes, air fryer desserts, lava cakes, air fryer recipes
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Course Dessert, Kids
Cuisine American, Modern
Difficulty Easy
Browse Category Dessert
Duration 30-60 min
Cooking Technique Bake, Vortex Plus Air Fryer Oven
Main Ingredient Butter, Eggs, Flour, Sugar
Prep Time 15 minutes
Cook Time 8 minutes
Passive Time 30 minutes
Servings
4 servings
Ingredients
  • butter for greasing ramekins
  • 4 oz dark bittersweet chocolate chopped, 125 g
  • 1/2 cup unsalted butter 125 mL
  • 1/2 cup granulated sugar 125 mL
  • 2 eggs
  • 1/2 cup all‑purpose flour 75 mL
  • vanilla ice cream or whipped cream
Additional Materials
  • 4 3/4 cup ramekins buttered, 175 mL
Course Dessert, Kids
Cuisine American, Modern
Difficulty Easy
Browse Category Dessert
Duration 30-60 min
Cooking Technique Bake, Vortex Plus Air Fryer Oven
Main Ingredient Butter, Eggs, Flour, Sugar
Prep Time 15 minutes
Cook Time 8 minutes
Passive Time 30 minutes
Servings
4 servings
Ingredients
  • butter for greasing ramekins
  • 4 oz dark bittersweet chocolate chopped, 125 g
  • 1/2 cup unsalted butter 125 mL
  • 1/2 cup granulated sugar 125 mL
  • 2 eggs
  • 1/2 cup all‑purpose flour 75 mL
  • vanilla ice cream or whipped cream
Additional Materials
  • 4 3/4 cup ramekins buttered, 175 mL
instant pot, instant brands, air fryer recipes, air fryer desserts, lava cakes, air fryer recipes
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Grease four ramekins with butter, including bottom and sides; set aside.
  2. In a medium-size bowl, combine chocolate and unsalted butter. Place over a pot of hot water to create a bain-marie, or double boiler, and stir until chocolate and butter are melted. Or melt in a microwave-safe bowl for about 1 minute, stirring every 30 seconds until melted.
  3. In a separate bowl, whisk the eggs together with the sugar until thick, then stir in the flour and mix well. Pour the melted chocolate slowly into the egg mixture and mix well.
  4. Divide the batter into ramekins and place them on Vortex cooking tray in refrigerator to chill for at least 30 minutes. Using display panel, select Bake, set Temperature to 350°F (180°C) and Time to 13 (for a gooey center) to 14 minutes (for a firmer center). When display indicates Add  Food, slide cooking tray into middle position. Bake until tops have formed a crust.
  5. Remove tray and allow ramekins to rest for 5 minutes. Use a small knife to loosen the cakes from the ramekin and turn them over onto a serving plate. Garnish with vanilla ice cream or whipped cream and fresh berries.
Recipe Notes

Tips Use a good-quality chocolate for this recipe. I like the Lindt brand and use the entire (100 g) chocolate bar. Look for a good semi-sweet chocolate.

The ramekins are very hot after they come out of the Vortex. A good clean dish towel works best for getting a grip on the ramekin and turning it upside down to remove the lava cake.

These cakes can be made a day ahead and refrigerated.

Image credit: gettyimages.com

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