Chocolate soft cake in air fryer

Ingredients

• 200 g Dark chocolate 70% cocoa (break into pieces)
• 100 g Unsalted butter (cut into cubes)
• 3 unités Eggs (separate whites from yolks)
• 80 g Granulated sugar (to whisk the yolks)
• 30 g All-purpose flour (sift)
• 1/2 cuillère à café Baking powder (leavening powder)

Instructions

1. Melt the chocolate and butter

   Place the dark chocolate and the butter cut into cubes in a bowl. Melt in the microwave in 15‑20 s intervals, stirring between each, or using a bain‑marie, until a smooth mixture is obtained.

   Time: PT5M

2. Separate the eggs

   Separate the whites from the yolks. Place the whites in the small bowl and the yolks in the large bowl.

   Time: PT2M

3. Whip the egg whites to stiff peaks

   Using an electric whisk, beat the egg whites until stiff peaks form.

   Time: PT5M

4. Whisk the yolks with sugar

   Whisk the egg yolks with the sugar for about 5 minutes until the mixture becomes pale and slightly frothy.

   Time: PT5M

5. Incorporate the melted chocolate

   Pour the warm (not hot) chocolate‑butter mixture into the bowl containing the whisked yolks and sugar. Mix gently until homogeneous.

   Time: PT2M

6. Add flour and leavening

   Sift the flour and baking powder, incorporate them into the chocolate mixture and stir just enough to combine.

   Time: PT2M

7. Fold in the whipped egg whites

   Add a first ladle of whipped whites and mix vigorously to loosen the batter. Then, fold in the remaining whites gently with the spatula, rotating the bowl.

   Time: PT5M

8. Prepare the pan

   Butter and lightly flour the 18 cm springform pan (or grease it with cooking spray).

   Time: PT2M

9. Pour the batter and tap

   Pour the batter into the pan, tap lightly on the work surface to release large air bubbles.

   Time: PT1M

10. Air fryer baking

    Place the pan in the air fryer basket. Cook at 180 °C for 35 minutes.

    Time: PT35M

    Temperature: 180°C

11. Rest and unmold

    Let the cake rest for 5 minutes in the pan, then unmold gently onto a rack.

    Time: PT5M

12. Cleaning

    Wash all bowls, whisk, spatula, pan and the air fryer basket.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

3 g

Ingredient Substitutions

• Instead of Dark chocolate 70% cocoa: baking chocolate, cocoa powder + butter
• Instead of Unsalted butter: margarine, coconut oil
• Instead of Eggs: egg substitute (linseed), apple sauce
• Instead of Granulated sugar: cane sugar, natural sweetener
• Instead of All-purpose flour: almond flour, gluten‑free flour
• Instead of Baking powder: baking soda + cream of tartar

Equipment Needed

• Large mixing bowl
• Small bowl for whites
• Electric or hand whisk
• Silicone spatula
• 18 cm springform pan (silicone or metal)
• Air fryer (removable basket)
• Microwave or bain‑marie
• Kitchen scale (optional)
• Timer or stopwatch (optional)

Critical Steps — Do Not Skip

• Melt the chocolate without burning it
• Separate whites from yolks without contamination
• Whip the egg whites to stiff peaks
• Fold in the whites gently
• Cook at the correct temperature and time in the air fryer

Chef Tips from the Video

• Use couverture chocolate for a more intense flavor.
• A silicone pan makes demolding easier and prevents chocolate residue.
• For a molten center, create a small well in the center of the cake before baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2 days.

Freezer: Wrap well and freeze up to 1 month.

Room temperature: Consume the same day, otherwise keep refrigerated.

Make-Ahead Tips

• The batter can be prepared ahead and refrigerated for 2 hours before baking.
• The pan can be greased and floured the day before.