A lava cake usually is a chocolate-based mini cake dessert or cupcake-like sweet treat that can be easily made in any home. Molten Chocolate Lava Cake has a gooey chocolate center and is combined with a soufflé. The recipe started in France in 1981. Then in New York, it was said that another lava cake was developed in 1987.
Though many claims are made about who invented it and how to make a chocolate lava cake, this is a very common high-end dessert for every fancy restaurant. Some variations in the dining table can be seen like dulce de leche, white chocolate, red velvet, coffee caramel, bittersweet chocolate, and cookies and cream these days for this is now considered an easy chocolate lava cake that can be made with an oven, toaster or even trending equipment called an air-fryer.
How to make molten chocolate lava cake with Comfee air fryer oven
- stick of unsalted room temperature butter
- 1 cup of chocolate chip cookies
- 2 eggs
- Powdered sugar/ Confectionary Sugar
- Comfee air fryer
- Serving plate
- Heat up the butter and chocolate chips in the Comfee air fryer oven until melted.
- Crack one egg with its white and one with the yolk only.
- Put the sugar and the flour into the melted butter and chocolate mix.
- Incorporate thoroughly altogether the ingredients added until the mixture has no lumps
- Transfer the mixture into a mug. Grease the lining and inside first to easily take out the molten chocolate lava cake when serving.
- Put the mixture transferred in the mug into the Comfee air fryer oven and heat it until not jiggly or until 30 minutes.
- After, take out the chocolate lava cake and rest for 2 minutes before transferring it to a serving plate.
- Put carefully into the plate after having it rest and finish up with powdered sugar on top of confectionary sugar.
- An optional ingredient added to the cake's design is drizzling with syrup: caramel or white chocolate, etc., or garnishing with slices of fruit for additional flavor.
- Slice in the center to enjoy the melted chocolate lava run down from the middle of the cake and become the sauce for the cake on its own.