Espresso Chocolate Lava Cake

Espresso Chocolate Lava Cake Recipe
Prep Time: 10 mins Cook Time: 8 mins Total Time: 18 mins
Servings 2
  • 50 grams unsalted butter, diced
  • 60 grams dark chocolate
  • 1 extra large egg
  • 30 grams caster sugar
  • 15 grams espresso (1 tsp instant coffee dissolved in 15g hot water)
  • 30 grams plain flour
  • 1/8 teaspoon fine salt
  • Cooking spray
  • Vanilla ice cream, to serve
  1. Melt the butter and the chocolate over a pot of simmering water, then leave to cool for five minutes.
  2. Whisk together the eggs and sugar until the sugar has dissolved, then mix in the coffee. Whisk the egg and coffee mixture into the cooled chocolate mixture.
  3. Whisk together the salt and plain flour, then fold into the rest of the ingredients.
  4. Spray the insides of 2 x 200ml (9cm diameter) ramekins with cooking spray.
  5. Divide the cake mixture evenly among the two ramekins (approx.½ cup/ 140g per ramekin).
  6. Place the ramekins into the air fryer drawer, on top of the frying tray.
  7. Select the (CAKE) function and adjust the time to 8 minutes. Press (START/STOP) to start the function.
  8.  After 4 minutes, pull out the drawer and rotate the ramekins. Insert the drawer back into the appliance and the menu function will resume. The appliance will pause when the drawer is pulled out and will resume the menu function once the drawer is inserted back into the appliance.
  9.  Once function is complete, carefully remove the ramekins from the air fryer drawer and invert onto serving plates.
  10.  Serve with a scoop of vanilla ice cream. Enjoy!