The verdict: I can now have chocolate lava cakes whenever I want because it is so easy to make
Let me answer the first question that’s probably on everyone’s minds. Yes, when you cut in you will get liquid chocolate flowing out from the centre. However, this is subject to how well you grasp your cooking time in the air fryer.
My first attempts came out as chocolate steamed cakes as I had followed the cooking instructions to a tee, without considering the size of my container.
The only thing I had available at home were chwee kueh containers as ramekins were sold out even when I tried to get some. And these are rather small and shallow compared to a ramekin. Hence, the cooking time needed to be much shorter to ensure I had a melty core.
Thankfully, all it took was a bit of trial and error to figure out the timing that worked best for my containers and the trick is to pull it out earlier than you think and observe the top. Once it looks cakey, you should be good to remove it.
And you can make extra portions to keep in the fridge and pop them into the air fryer for whenever you want to satisfy your sweet tooth. I put the extra batter I had in the fridge and kept it for two days before firing them up in the air fryer, and they tasted just as good.
One other tip, if you have a microwave at home, it can be used to melt your butter and chocolate too. Add the chocolate and butter to a microwave-safe bowl and heat it up at 30-second intervals, stirring in between until completely smooth.
Yes, making molten chocolate lava cake is that easy and I’m possibly never ordering it at a restaurant ever again.
