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4 tablespoons butter 3 ounces semi sweet chocolate 1/2 cup powdered sugar 1 egg 1 egg yolk 4 tablespoons all purpose flour 2 6oz ramekins or 3 4oz ramekins 400F 12-15 mins If using an oven, preheat to 400F. I used my air fryer toaster oven on the toast mode. Grease ramekins with a baking spray or with butter. Make sure to grease them well. Add butter and chocolate chips to a large microwave safe bowl and microwave in 30 second intervals. Make sure to stir between each interval, until completely melted and smooth. It took me a minute and 30 seconds to get it completed melted. The last 30 second interval, I actually split into 15 seconds each, stirring in between. Once fully melted, add in powdered sugar and mix well. Next add in the egg and egg yolk and mix until completely combined together. Lastly, add in flour and fold together until all ingredients are combined together. Evenly divide the batter between 3 ramekins (if you have 6oz ramekins it will be 2) Bake on 400F for 12-15 minutes. The edges will be firm and the center may be slightly soft. I used my air fryer toaster oven on the toaster setting and I noticed the top part was slightly well done. Using an convention oven may yield a slightly different result. But no worries tastes the same! Remove from oven once done and let stand for 3 minutes. Take the end of a small spot around the edges of the cake to help the cake to lift from the ramekins. Invert each ramekin onto a small plate and enjoy! Top with whipped cream, ice cream, chocolate syrup, fresh berries … whatever you like.

Molten Chocolate Lava Cakes

Ooey, Gooey, Chocolatey deliciousness
Prep Time 10 minutes
Cook Time 12 minutes

Ingredients

  • 4 tbsps butter
  • 3 ounces semi sweet chocolate chips can use any type of chocolate you have on hand, bakers chocolate works better, but even a Hershey's bar will do
  • 1/2 cup powdered sugar
  • 1 egg 1 egg yolk
  • 4 tbsps all purpose flour

Instructions

  1. If using an oven, preheat to 400F. I used my air fryer toaster oven on the toast mode. Grease ramekins with a baking spray or with butter. Make sure to grease them well.

  2. Add butter and chocolate chips to a large microwave safe bowl and microwave in 30 second intervals. Make sure to stir between each interval. It took me a minute and 30 seconds to get it completed melted and smooth. The last 30 second interval, I split into 15 seconds each, stirring in between. Once fully melted and smooth, add in powdered sugar and mix well. Next add in the egg and egg yolk and mix until completely combined together.

  3. Lastly, add in flour and fold together until all ingredients are combined. Evenly divide the batter between 3 ramekins (if you have 6oz ramekins it will be 2). Bake on 400°F for 12-15 minutes. The edges will be firm and the center may be slightly soft. If using the toaster mode on the air fryer toaster oven, the top part may slightly brown, this is ok.

  4. Remove from oven and let stand for 3 minutes. Take the end of a small spoon around the edges of the cake to help the cake to lift from the ramekins. Invert each ramekin onto a small plate and enjoy! Top with whipped cream, ice cream, chocolate syrup, fresh berries … whatever you like.

Recipe Notes

  • Keep in mind chocolate chips are harder to melt, so you may need to mix well to get the chocolate chips incorporated with the butter 
  • Bakers chocolate works better but any chocolate you have on hand will do
  • You can also air fry these at 400F for 12 minutes
  • I used the toast mode on my air fryer toaster oven to make these 
  • If you are using a cupcake/muffin pan, bake for 8-10 mins