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
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