This Air Fryer Chocolate Fondants (Tortini Caldi Ripieni di Cioccolato) recipe is a quick and decadent dessert from Gino D’Acampo’s Italian Favorites. Gino created this molten chocolate cake adapted for the air fryer to give you a fast, foolproof way to enjoy warm, gooey-centered fondants without needing a conventional oven. The combination of crisp outer edges and a rich, molten center makes this a standout treat.
Ingredients (Serves 4)
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150g dark chocolate (70% cocoa)
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100g unsalted butter, plus extra for greasing
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2 large eggs
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2 large egg yolks
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100g caster sugar
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50g plain flour
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Cocoa powder, for dusting
Instructions for Air Fryer Chocolate Fondants (Tortini Caldi Ripieni di Cioccolato)
- Begin by melting the dark chocolate and butter together gently over a double boiler or in short bursts in the microwave. Stir until smooth and set aside to cool slightly.
- In a separate bowl, whisk together the eggs, egg yolks, and caster sugar until the mixture is pale and slightly thickened. Gradually fold the melted chocolate and butter into the egg mixture.
- Sift the plain flour over the batter and gently fold it in until just combined. Avoid overmixing.
- Grease four small ramekins with butter and dust them with cocoa powder. Pour the batter evenly into the ramekins.
- Preheat your air fryer to 200°C (390°F). Place the ramekins inside the air fryer basket and cook for 8-10 minutes, or until the edges are set but the centers remain soft and gooey.
- Carefully remove the fondants from the ramekins by running a knife around the edges and inverting onto serving plates. Serve immediately with vanilla ice cream or fresh berries.
Enjoy Gino D’Acampo’s Air Fryer Chocolate Fondants (Tortini Caldi Ripieni di Cioccolato) — a warm, indulgent dessert that’s rich, gooey, and utterly irresistible! Hungry for more recipes? Check out Italian Favorites!