Mini Chocolate Lava Cake
Mini Chocolate Lava Cake is made with semi-sweet chocolate, butter, and eggs; bake at 375°F for 12 minutes until the edges are set and the center is molten and gooey.
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Method
- 1
Melt chocolate and butter together (microwave 30-second intervals). Stir until smooth. Cool slightly.
- 2
Whisk eggs, yolks, and sugar until thick and pale. Fold in chocolate mixture, then flour and salt.
- 3
Grease ramekins and dust with cocoa powder. Divide batter between 2 ramekins.
- 4
Air fry at 375°F for 10-12 minutes until edges are set but center jiggles slightly.
- 5
Let sit 1 minute, then invert onto plates. Dust with powdered sugar and serve with ice cream.
Pro tip. The jiggle test is everything — the edges should be set like cake, the center should wobble like jelly. One minute too long and you lose the lava. Grease the ramekins well or they won't release cleanly.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 20 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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