Molten Chocolate Lava Cake
Molten Chocolate Lava Cake is made with dark chocolate, butter, eggs, and sugar; bake at 375°F for 14 minutes until set on the edges with a gooey molten center.
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Method
- 1
Melt chocolate and butter together (microwave in 30-second bursts or double boiler). Stir until smooth. Cool slightly.
- 2
Whisk eggs, egg yolks, and sugar until thick and pale, about 2 minutes. Fold in chocolate mixture, then flour and salt.
- 3
Grease 4 ramekins generously. Divide batter evenly — fill about 3/4 full.
- 4
Air fry at 375°F for 10-12 minutes until the edges are set but the center still jiggles when shaken.
- 5
Rest 1 minute, then invert onto plates. Dust with powdered sugar, add ice cream and berries.
Pro tip. The jiggle test is everything — set edges with a wobbly center means molten inside. Even 1 extra minute turns it into a regular brownie. Pull early if unsure.
Why the air fryer wins here
- Ready in 14 minutes. The same dish takes about 24 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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