Ingredients
Scale
- 4 oz High-quality dark chocolate (at least 70% cocoa)
- 2 tbsp Coconut oil or unsalted grass-fed butter
- 1 Large egg (room temperature)
- 1 Egg yolk
- 2 tbsp Coconut sugar or honey
- 1 tbsp Oat flour or all-purpose flour
- 1 tsp Unsweetened cocoa powder
- A pinch of sea salt
- Optional: Raspberries or Greek yogurt for topping
Instructions
- Begin by greasing two 6-ounce ramekins with a light coating of coconut oil or butter. Dust the inside with a little cocoa powder and tap out the excess; this ensures your cakes slide out easily. In a small microwave-safe bowl, combine the dark chocolate and coconut oil. Heat in 20-second intervals, stirring in between, until the mixture is completely smooth. In a separate bowl, whisk the egg, egg yolk, and coconut sugar together until the mixture is light and slightly frothy.
- Gently fold the melted chocolate mixture into the egg mixture. Sift in the flour and sea salt, then stir until just combined. Avoid overmixing to keep the texture light. Pour the batter evenly into your prepared ramekins. Place the ramekins into the air fryer basket. Air fry at 370°F (188°C) for 8 to 10 minutes. The sides should be firm and set, but the center should still look slightly soft and jiggly when you shake the basket.
- Remove the ramekins carefully using oven mitts. Let them sit for exactly 2 minutes; this allows the structure to set slightly while keeping the center molten. Run a thin knife around the edges of the cake. Place a small dessert plate over the ramekin and quickly flip it over. Lift the ramekin away to reveal your beautiful lava cake. Garnish with fresh berries or a dollop of yogurt and serve immediately while the center is still warm and flowing.
- Cook Time: 13 minutes