If baking in the oven, Preheat your oven to 425°F. You do not need to preheat the air fryer. Well grease a large ramekin with butter. Make sure to do this generously, especially on the bottom, so the cake easily releases. I like to dust the butter with cocoa powder for extra assurance the the cake will come up.

Melt the chocolate chips and butter. You can do this in a double boiler (heatproof bowl set over a pot of simmering water), or in the microwave in 10 second intervals, stirring in between each one, until melted. Be careful when using the microwave that you don’t scorch the chocolate. Set aside to cool.

In a mixing bowl, whisk together the sugar, egg, and vanilla until combined and foamy. Then whisk in the flour and salt until smooth.

Add the cooled, melted chocolate and gently fold/stir until combined. Pour the batter into the greased ramekin

Bake in the 425°F preheated oven for 13-15 minutes. The edges will be set and it will be slightly puffed in the middle but the middle will still feel soft if you gently press on it. Do not over bake or the molten center will cook and lose that ‘lava’ texture.

Air fry at 370 degrees for 8-10 minutes. The edges will be set and it will be puffed in the middle but the middle will still feel soft if you gently press on it. Do not over bake or the molten center will cook and lose that ‘lava’ texture.

After baking, run a knife around the edges to loosen it and let it rest for 3-4 minutes before trying to remove. Place a plate over the ramekin and carefully flip it upside down. Wait for about 20-30 seconds before lifting up the ramekin and the cake should remain on the plate.

I like to dust with a little powdered sugar and/or serve with a scoop of ice-cream. Enjoy immediately while still warm.