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Lava cakes

Few can resist the allure of lava cake: Break into the baked exterior with your fork and out pours a warm chocolate filling.
​​Active Time: 25 minutes   Total Time: 45 minutes    Servings: 4
Supplies Needed 
  • 4 4-oz ramekins 
  • Electric mixer  
  • 8 Tbsp (½ cup) unsalted butter, plus more for ramekins 
  • 2 Tbsp all-purpose flour, plus more for ramekins 
  • 6 oz bittersweet baking chocolate 
  • 2 large eggs 
  • 2 large egg yolks 
  • ¼ cup sugar 
  • ⅛ tsp kosher salt 
  • Fresh raspberries, for serving (optional) 
  • Small fresh mint leaves, for serving (optional)
Chefman Lava Cakes
  1. Lightly butter and flour 4 4-oz ramekins, shaking out any excess flour. 
  2. Melt butter and chocolate together in a double boiler or in a medium heatproof bowl set over a pan of simmering water, about 8 minutes. 
  3. Meanwhile, in a medium bowl and using an electric mixer fitted with the whisk attachment, beat eggs, egg yolks, sugar, and salt on high speed until thickened and pale yellow, about 5 minutes. 
  4. Whisk chocolate and butter to combine, then quickly fold it into the egg mixture. 
  5. Add 2 Tbsp flour and fold until combined. 
  6. Divide the batter evenly among the prepared ramekins. 
  7. Place the ramekins on one wire rack and insert the rack into the bottom slot of the Air Fryer+
  8. Set to BAKE at 375˚F for 15 minutes and press START. 
  9. When the time expires, carefully remove the ramekins and let the lava cakes cool for 1 minute. 
  10. Carefully invert the cakes on to a plate and serve immediately topped with raspberries and mint, if desired.
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