Air Fryer Chocolate Hazelnut Lava Cakes

Ingredients

• 8 tablespoons chocolate hazelnut spread (refrigerated for ease of scooping) 
• 8 ounces bittersweet baking chocolate 
• 1/2 cup unsalted butter 
• 3 whole large eggs 
• 3 large egg yolks 
• 1/3 cup granulated sugar 
• 2 teaspoons vanilla extract 
• 3/4 cup all-purpose flour 
• Pinch of salt 
• 1/4 cup confectioner’s sugar, for garnish

Directions

1. Line a small baking pan with parchment paper.  
2. Scoop 8 individual tablespoons of chocolate hazelnut spread and place on prepared baking pan. (They should be in a ball shape.) Freeze until solid, about 3 to 4 hours. 
3. Butter and flour six 1-cup custard dishes or ramekins. Set aside. 
4. In a medium saucepan bring 1-inch of water to a boil.  
5. In a large bowl, add chocolate and butter. Place bowl over pan of boiling water. Turn off heat. Stir mixture occasionally, until melted. Remove bowl from pan and cool for 5 minutes.  
6. Meanwhile, using a hand or stand mixer with whisk attachment, beat eggs, egg yolks and granulated sugar on high speed for 8 minutes. Mixture will become light yellow, thick and airy. 
7. Gently fold cooled chocolate mixture and vanilla extract into egg mixture. 
8. Sprinkle flour and salt over chocolate mixture. Gently fold until no chocolate streaks are visible. 
9. Place a generous ½ cup of mixture in each prepared dish. Push 1 frozen chocolate hazelnut spread ball into center of each dish. Spread batter over ball.  
10. Place dishes in air fryer. Set air fryer temperature on 325°F. Cook 12 to 14 minutes or until toothpick inserted in outer 1-inch of cake comes out clean, but center is still jiggly.  
11. Remove from air fryer and cool for 1 minute before turning out onto individual plates. 
12. Garnish each cake with a sprinkle of confectioner’s sugar and serve immediately.

Serves: 6

TEST KITCHEN TIP: 

• To speed up the preparation, Step 2 can be done several days ahead. Store balls in an airtight freezer-safe container.