Air Fryer Lava Cakes Recipes

AIR FRYER LAVA CAKES

Steps:

• Preheat an air fryer to 350 degrees F (175 degrees C). Grease 2 individual ramekins.
• Combine chocolate chips and butter in a microwave-safe bowl. Microwave on high for 1 minute. Stir and microwave at 15-second intervals until almost melted. Remove from the microwave and stir until chocolate is completely melted and thoroughly combined.
• Mix powdered sugar, egg, egg yolk, vanilla extract, and salt into the melted chocolate; whisk until combined. Add flour and mix until incorporated. Pour batter into the prepared ramekins and place into the air fryer basket. Cover the ramekins with large pieces of foil, tucking ends underneath to prevent foil from flying off.
• Cook for 8 to 10 minutes. Remove foil and continue cooking until edges are set, an additional 2 to 4 minutes. Remove from the air fryer and let sit for 5 minutes.
• Invert onto dessert plates and serve immediately.

AIR-FRYER CHOCOLATE LAVA CAKES

Steps:

• Heat air fryer to 375°F on Bake function
• Microwave chocolate and butter in medium microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
• Add sugar, vanilla and salt; mix well. Blend in whole eggs and egg yolks. Stir in flour.
• Spoon about 1/3 cup batter into each of 6 greased and floured 4-oz. ramekins; place in air fryer basket.
• Bake 8 to 10 min. or until edges of lava cakes are firm but centers are still soft. Remove cakes from air fryer. Let stand 1 min.
• Run knife around edges of cakes to loosen from ramekins; invert cakes into dessert plates.
• Serve warm topped with COOL WHIP.

AIR-FRYER PEPPERMINT LAVA CAKES

Steps:

• Preheat air fryer to 375°. In a microwave-safe bowl, melt chocolate chips and butter for 30 seconds; stir until smooth. Whisk in confectioners' sugar, eggs, egg yolks and extract until blended. Fold in flour., Generously grease and flour four 4-oz. ramekins; pour batter into ramekins. Do not overfill. Place ramekins on tray in air-fryer basket; cook until a thermometer reads 160° and edges of cakes are set, 10-12 minutes. Do not overcook., Remove from basket; let stand 5 minutes. Carefully run a knife around sides of ramekins several times to loosen cake; invert onto dessert plates. Sprinkle with crushed candies. Serve immediately.