Air Fryer Caramel Lava Cakes - Decadent Dessert for 2
Lava cakes with a melted caramel center, baked quickly in the air fryer - a decadent yet easy dessert, perfect for 2 people. The soft caramel flows out at the first cut, while the fluffy chocolate batter completes the experience. A recipe that impresses in just 20 minutes.
Steps
- 1
Grease two ceramic ramekins (about 150 ml each) with softened butter, then dust with cocoa powder, tapping lightly to remove excess.
- 2
Melt the dark chocolate and 30 g of butter together in a heatproof bowl, either over a bain-marie or in the microwave in 20-30 second intervals. Stir until smooth and let cool slightly.
- 3
In a separate bowl, beat the egg and egg yolk with the sugar using a mixer or whisk for 2-3 minutes, until the mixture becomes frothy, light in color, and has doubled in volume.
- 4
Fold the melted chocolate mixture into the egg mixture, stirring gently with a spatula using slow, bottom-to-top motions until combined.
- 5
Sift the flour and cocoa powder over the mixture and fold them in gently with wide bottom-to-top motions until no traces of flour remain. Do not overmix.
- 6
Pour half the batter into each ramekin, place one soft caramel candy in the center of each, then cover with the remaining batter.
- 7
Preheat the air fryer to 200°C (400°F) for 3-5 minutes.
- 8
Place the ramekins in the air fryer basket and cook for 8-10 minutes, until the edges are firm and the center still jiggles slightly - a sign that the caramel lava is melted and flowing.
- 9
Remove the ramekins and let them cool for exactly 1 minute. Run a thin knife around the edges, invert the cakes onto plates, and serve immediately before the center sets. Do not overcook!
Shopping list
Butter, dark chocolate, sugar, flour, caramel fudge, eggs, egg yolks, cocoa powder
Recipe story
The lava cake, also known as fondant au chocolat, was created in 1987 by renowned French chef Jean-Georges Vongerichten. Legend has it that this culinary masterpiece was born from a happy accident: Vongerichten removed a sponge cake from the oven before the interior was fully baked, discovering that his guests were delighted by the warm, flowing center. Since then, the lava cake has become an icon of refined desserts, reinterpreted in countless ways - from classic dark chocolate versions to innovative creations with caramel, fruit, or dulce de leche. This air fryer version pays homage to Vongerichten's genius by adapting the recipe for the modern kitchen: the soft caramel adds an extra layer of surprise and sweetness, while the air fryer ensures quick, even baking while keeping the center perfectly molten. It is proof that the best desserts are born from bold experiments.
