3/4 cup ramekins30-60 min4 servings

Chocolate Molten Lava Cakes

By Donna-Marie Pye

4 servings

30-60 min

Easy

Recipe Details

Course: Desserts, Kid-Friendly

Difficulty: Easy

Prep Time: 15 min

Cook Time: 8 min

Total Time: 30-60 min

Cooking Technique: Bake, Vortex Plus Air Fryer Oven

Cuisine: American, American

Yield: 4 servings

Ingredients

butter
4 oz dark bittersweet chocolate
1/2 cup unsalted butter
1/2 cup granulated sugar
2 eggs
1/2 cup all‑purpose flour
vanilla ice cream or whipped cream
4 3/4 cup ramekins

My coworker Lynne went off to the north of France for a week of cooking school and came back with this recipe for amazing lava cakes. I decided we needed to have them in this cookbook, since they make four perfect desserts. The beauty of these lava cakes is that they have a nice and gooey molten middle that is full of yummy chocolate flavor.

INSTRUCTIONS

Grease four ramekins with butter, including bottom and sides; set aside.
In a medium-size bowl, combine chocolate and unsalted butter. Place over a pot of hot water to create a bain-marie, or double boiler, and stir until chocolate and butter are melted. Or melt in a microwave-safe bowl for about 1 minute, stirring every 30 seconds until melted.
In a separate bowl, whisk the eggs together with the sugar until thick, then stir in the flour and mix well. Pour the melted chocolate slowly into the egg mixture and mix well.
Divide the batter into ramekins and place them on Vortex cooking tray in refrigerator to chill for at least 30 minutes. Using display panel, select Bake, set Temperature to 350°F (180°C) and Time to 13 (for a gooey center) to 14 minutes (for a firmer center). When display indicates Add  Food, slide cooking tray into middle position. Bake until tops have formed a crust.
Remove tray and allow ramekins to rest for 5 minutes. Use a small knife to loosen the cakes from the ramekin and turn them over onto a serving plate. Garnish with vanilla ice cream or whipped cream and fresh berries.

Notes

Tips Use a good-quality chocolate for this recipe. I like the Lindt brand and use the entire (100 g) chocolate bar. Look for a good semi-sweet chocolate. , The ramekins are very hot after they come out of the Vortex. A good clean dish towel works best for getting a grip on the ramekin and turning it upside down to remove the lava cake. , These cakes can be made a day ahead and refrigerated., Image credit: gettyimages.com

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About the chef

Donna-Marie Pye

Growing up in Whitby, Ontario, Donna-Marie Pye was introduced to great food at an early age. Memories of summers spent putting up beans, corn, peaches and tomatoes with her mother and sisters, picking and selling strawberries at a roadside country stand, catching fish off the east coast of Canada and cooking over campfires on family camping trips created Pye’s appreciation for unfussy, flavorful food. Pye’s straightforward style and easy-going manner are illustrated by her heartfelt belief that cooking is easy and anyone can do it. All anybody needs are a few tips and tricks, a handful of well-tested recipes and some time-saving cooking tools, all of which is offered at her and collaborator Maria Burjoski's cooking school and kitchen supply store, Relish Cooking Studio, with sincerity and humility. Pye is a Professional Home Economist (P.H.Ec) and holds a Bachelor in Applied Science in Food and Nutrition from Ryerson University, a diploma in Public Relations from York University and has taken cooking courses around the world. She is the best-selling author of four cookbooks including The Best Family Slow Cooker Recipes, 300 Slow Cooker Favorites and 300 Slow Cooker Winners. Her cookbook "The Essential Vortex Air Fryer Cookbook" was released in November 2020, and her newest slow cooker cookbook "Today's Everyday Slow Cooker" was released in March 2021. She is also a busy wife and mother to two grown and almost-gone children, daughter Darcy & son Jack.

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