Ingredients
Equipment
Method
- Spray two 6-ounce ramekins with nonstick cooking spray.
- In a microwave-safe bowl, combine chocolate pieces and butter, and microwave in 30-second bursts, stirring until smooth.
- In a separate bowl, whisk together whole eggs, egg white, and granulated sugar until pale and frothy.
- Pour the egg mixture into the melted chocolate and butter mixture.
- Gently fold in the all-purpose flour until just combined.
- Divide the batter evenly between the two prepared ramekins, filling them about 3/4 full.
- Air fry at 370°F (188°C) for 8 minutes, checking for a jiggle in the center.
- Let the ramekins cool for 1 minute, then loosen the edges with a knife and flip onto a plate.
- Dust with confectioners' sugar and optionally serve with ice cream or toppings.
Nutrition
Calories: 350kcalCarbohydrates: 34gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 140mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 600IUCalcium: 20mgIron: 1.5mg
Notes
The extra egg white helps achieve the perfect lava flow while maintaining structure. Feel free to use semi-sweet or dark chocolate for different flavor profiles. If using a different type of fat or flour, adjust measurements accordingly for best results. These lava cakes are best when served immediately, but they can be prepared ahead of time and stored in the fridge for up to 2 days. Just reheat in the air fryer or microwave before serving. Enjoy!
Tried this recipe?Let us know how it was!