Ingredients
Equipment
Method
- Step 1: Melt the dark chocolate using a double boiler or microwave in short 20-second bursts, stirring until smooth and glossy to avoid burning.
- Step 2: Stir the butter into the warm melted chocolate until fully combined and silky.
- Step 3: Whisk in the brown sugar thoroughly until dissolved and smooth.
- Step 4: Add the eggs one at a time, whisking well after each addition for a smooth, emulsified batter, then stir in the vanilla extract.
- Step 5: Sift in the flour and salt, then gently fold using a spatula until just combined, being careful not to overmix. The batter should be thick and luscious.
- Step 6: Butter three ramekins generously and dust lightly with sugar, tapping out the excess to create a caramelized crust and prevent sticking.
- Step 7: Divide the batter evenly among the ramekins, filling each about three-quarters full.
- Step 8: Air fry the ramekins at 180°C (356°F) for approximately 9 minutes, until edges are set but centers remain soft and jiggly for the molten core.
- Step 9: Let the cakes rest for 1–2 minutes, then run a knife around the edges to loosen. Invert each ramekin onto a plate to release the lava cake.
- Step 10: Dust with icing sugar and serve immediately while warm and gooey. Optionally, add a scoop of vanilla ice cream or fresh berries.
Notes
Use fresh eggs for best texture. Avoid overbaking to keep the molten center. Butter and sugar the ramekins well for easy release and a caramelized crust. Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently to soften the center. You can freeze unbaked batter in ramekins for up to 1 month. Try flavor twists like cinnamon or coffee extract, or add a surprise filling like caramel or Nutella for extra indulgence.