Quick Air Fryer Molten Chocolate Biscoff Lava Cake Recipe
Make melt-in-the-middle Molten Chocolate Biscoff Lava Cakes in minutes using the air fryer. Quick, easy, and absolutely delicious – the perfect treat for chocolate lovers!
Quick Air Fryer Molten Chocolate Biscoff Lava Cake Recipe
4
20 minutes
12 minutes
Cake, Air fryer, pudding.
These Molten Chocolate Biscoff Lava Cakes are the ultimate indulgence, with a rich, gooey centre that melts in your mouth. Made in just over 10 minutes using an air fryer, this energy-saving recipe is perfect for busy days when you crave a warm dessert. With the irresistible combination of smooth chocolate and Biscoff, this dessert is sure to impress your family and friends. Quick, easy, and utterly delicious!
Check out our other Air Fryer recipes here!
Ingredients
- 150g Whitworths Caster Sugar
- 50g Plain Flour
- 100g Butter, plus extra to Grease
- 100g Dark Chocolate, chopped
- 3 Large Eggs
- Biscoff spread
- ½ tsp Vanilla extract
- Single Cream, to serve
Directions
STEP 1
- Melt 100g butter and 100g chopped dark chocolate in a heatproof bowl over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting). Stir until smooth. Set aside to cool slightly for 15 mins.
STEP 2
- Once the chocolate mixture has cooled, whisk in 150g caster sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour.
STEP 3
- Butter 6 tins that are suitable for use in the air fryer and divide the mixture among the 6 tins.
- STEP 4
- Add a spoonful of Biscoff spread to each pudding and cover with the chocolate mixture using the back of a spoon.
- STEP 5
- Air fry the puddings on 160 degrees C for 12 minutes. The tops should be firm to the touch but the middles still feel squidgy.
- STEP 6
- Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.
- ENJOY!
Comments
At the top it says serves 4 and shows 4 tins, yet step 5 says butter 6 tins. Perhaps 6 only take 12 mins, but for 4 delicious, perfectly cooked with an oozy centre, 14 minutes are required (12 are a collapsed splodge!
Also a small circle of baking parchment in the base, after buttering, allows a quick release 😊
Is it possible to make these and put them into the fridge before cooking? I would like to make them earlier in the day then cook when wanted.