Soft chocolate cake cooked in air fryer.
Who doesn’t know the soft chocolate cake? I believe that in all Italian families it has been prepared for years. Maybe, since it is a recipe that has been around for quite some time, as often happens, everyone may have their own version, their secret recipe, which is always the best, the most delicious of all. In reality, it is a simple recipe, with few ingredients, and the secret to its success lies in perfectly beating the egg whites. Even I, who have been preparing it for over forty years, although very attached to the traditional recipe, have modified and adapted it to the needs of the moment, like having to use large quantities of milk chocolate. At this time, I needed to slightly modify quantities and cooking time to be able to use the air fryer and cook it perfectly without using the oven. Here you have, without any modification of the recipe I have been preparing for many years, the ways to prepare the soft chocolate cake with your fantastic air fryer.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8People
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 391.06 (Kcal)
- Carbohydrates 36.79 (g) of which sugars 26.85 (g)
- Proteins 5.19 (g)
- Fat 24.85 (g) of which saturated 15.19 (g)of which unsaturated 8.98 (g)
- Fibers 1.72 (g)
- Sodium 82.97 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.3 oz 60% dark chocolate
- 5.3 oz butter
- 3/4 cup sugar
- 3 eggs
- 4 tbsps all-purpose flour
- Half glass rum
- 1 pinch salt
Tools
- 1 Air Fryer air fryer
- 1 Electric Whisk
- 2 Bowls
- 1 Food Scale
- 1 Spoon
- 1 Spatula
- 1 Baking Pan 20cm baking pan
Steps
This recipe perfectly respects the original one, I have only modified the quantity of ingredients and the cooking time to achieve a perfect result in the Air Fryer.
Break the dark chocolate into a bowl along with the butter in pieces. Melt in the microwave using maximum power, activating it for 30 seconds at a time. Each time, remove the bowl from the oven and stir. Repeat until the butter and chocolate are fully melted and let cool. If you do not have a microwave, melt butter and chocolate in a double boiler.
Meanwhile, separate the yolks from the whites. Whip the egg whites with a pinch of salt until stiff and set aside.
To the melted chocolate and butter, add the sugar, mixing with the whisk on low speed. Then add the yolks, one at a time.
When the mixture is smooth, it’s time to mix in the flour, 4 tablespoons. Mix well, still with the whisk, and finally add half a glass of rum.
Now it’s time to abandon the electric whisk and fold in the whipped egg whites into the mixture. Use a silicone spatula or spoon and mix from bottom to top to incorporate them into the mixture, without deflating. This step is crucial for the success of the soft dark chocolate cake.
Pour the batter into the buttered pan or lined with parchment paper. Remove the grill and preheat the air fryer for 5 minutes with the Bake function. Insert the pan and bake the cake for 25 minutes with the same function at 320°F, without opening it.
After this time, remove the chocolate cake from the air fryer and let it cool before taking it out of the pan. You can dust it with powdered sugar before serving.
