24
Nutritional information per s
’
more:
Calories 202 (18% from fat) • carb. 40g • pro. 3g • fat 4g • sat. fat 1g • chol. 2mg
sod. 83mg • calc. 10mg • fiber 0g
Chocolate Lava Cake
This was made popular in the 1980s and has been a hit ever since .
The Cuisinart
®
AirFryer makes it a breeze to bake .
Makes 4 servings
8
tablespoons ([120 ml] 1 stick) unsalted butter
6
ounces (170 g) semisweet chocolate, chopped
2
large eggs
2
large egg yolks
½
teaspoon (2.5 ml) pure vanilla extract
¼
cup (60 ml) granulated sugar
½
teaspoon (2.5 ml) espresso powder
¼
teaspoon (1 ml) kosher salt
2
tablespoons (30 ml) unbleached, all-purpose flour
Unsalted butter, softened for buttering ramekins
Cocoa powder, for dusting
1 . Put the butter and chocolate into the top of a double boiler set over
medium heat (or a heatproof bowl set atop a pot of simmering, not
boiling, water) . While stirring, keep over heat until chocolate and
butter have almost completely melted . Remove from heat and cool
slightly .
2 . Whisk together the eggs, yolks, vanilla extract and sugar in a mixing
bowl until well combined . Add the cooled chocolate-butter mixture
and then the remaining ingredients . Whisk until smooth .
3 . Butter four, 5-ounce (145 g) ramekins and dust with cocoa powder .
Tap ramekins to remove any excess powder .
4 . Divide the batter among the four ramekins . Tap on counter a few
times to remove air bubbles . Space out the ramekins on the Wire
Rack . Set the temperature to 350°F and Bake for 8 to 10 minutes .
The edges should appear really dry and the center just slightly jiggly .
Allow to rest for 2 to 5 minutes in the oven before inverting onto
plate . Dust finished cakes with a little more cocoa powder if desired .
Serve warm .
Nutritional information per serving:
Calories 689 (50% from fat) • carb. 50g • pro. 7g • fat 39g • sat. fat 23g
chol. 245mg • sod. 192mg • calc. 45mg • fiber 3g
