Articles & Recipes

Molten Chocolate Cakes

February 7, 2017

Perfect for Mothers's Day, these have all of the rich flavor of regular chocolate cake with a warm and luscious chocolate sauce built in. No need to wait for a restaurant visit to have them, as they are a cinch to make in the air fryer!

Ingredients Makes 2 servings

1⁄3 cup bittersweet (dark) or semisweet chocolate chips 75 mL

1⁄4 cup unsalted butter, cut into small pieces 60 mL
3 tbsp granulated sugar 45 mL
1⁄2 tsp instant espresso powder 2 mL
1⁄4 tsp salt 1 mL
1⁄2 tsp vanilla extract 2 mL
1 large egg 1
1 large egg yolk 1
2 tbsp all-purpose flour 30 mL
1 tbsp confectioners’ (icing) sugar 15 mL

Instructions

Prep
  • Preheat air fryer to 390°F (200°C)
  • Two 3⁄4-cup (175 mL) ramekins, liberally sprayed with nonstick cooking spray
  1. In a medium microwave-safe bowl, combine chocolate chips and butter. Microwave on High for 30 seconds. Stir. Microwave for 30 seconds longer. Vigorously stir for 30 seconds or until chocolate is melted and mixture is smooth. Stir in granulated sugar, espresso powder, salt and vanilla. Let cool for 2 minutes.
  2. Stir in egg and egg yolk until blended. Sprinkle flour over batter and stir until completely blended.
  3. Divide batter equally between prepared ramekins.
  4. Place ramekins in air fryer basket, spacing them evenly. Air-fry for 8 to 13 minutes or until surface of cakes appears dry but a tester inserted in the center comes out with wet batter attached. Transfer to a wire rack and let cool for 3 minutes.
  5. Run a knife around edges of ramekins and invert onto individual dessert plates. Sift with confectioners’ sugar and serve with any of the suggested accompaniments, as desired.
Do not let the cakes cool in the ramekins for longer than 3 minutes or they will continue to cook from the heat of the ramekins and will no longer have a molten center. You can use 1 tsp (5 mL) instant coffee powder in place of the espresso powder.

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