Airfryer Chocolate Fondant Cake with Icing Sugar
Dive into the world of chocolate with this irresistible fondant cake, cooked in the Airfryer for a moist interior and slightly crispy exterior. Quick and easy to make, it will delight all sweet tooths with its creamy texture and delicate icing sugar dusting. An elegant dessert perfect for any occasion!
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Melt the dark chocolate with the butter gently in a saucepan or using a double boiler until smooth and homogeneous. Let it cool slightly for a few minutes.
- 2
In a bowl, whisk the eggs with the sugar until the mixture becomes slightly frothy and increases slightly in volume.
- 3
Pour the warm chocolate-butter mixture into the bowl with the sugared eggs. Mix gently to obtain a homogeneous and shiny batter.
- 4
Sift together the flour, baking powder and salt. Incorporate them gradually into the batter, mixing gently with a spatula to avoid overworking the dough.
- 5
Lightly butter a round Airfryer-compatible mold (16–18 cm in diameter). Pour in the batter and smooth the surface slightly with a spatula.
- 6
Preheat your Airfryer to 160°C. Place the mold in the basket and bake for 22 to 25 minutes. The center should remain slightly soft. Check for doneness with a knife.
- 7
Let the cake cool in the mold for 15 minutes before carefully unmolding. Wait until it reaches room temperature before serving.
- 8
Generously dust the cake with icing sugar just before serving for an elegant presentation.
- Use a springform pan to facilitate unmolding and avoid damaging the cake.
- For a deeper and slightly caramelized flavor, replace white sugar with coconut sugar.
- For an even more melting heart, stop cooking at 22 minutes and let the cake rest outside the Airfryer. The residual heat will finish cooking gently.
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