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30
S’mores
No campfire needed with these s’mores.
Makes 8 s’mores
8 graham cracker sheets, broken into two-cracker squares
2 ounces of Hershey's milk or dark chocolate (1
1
/
3
bars) or of
your favorite chocolate, cut into 16 pieces
8 standard-size marshmallows
1
.
Place the AirFryer Basket onto the Baking Pan
.
Put 8 graham cracker
squares in the basket
.
Place 2 chocolate sections in the center of
each cracker, and top each with a marshmallow
.
2
. Put into the oven and
set to Broil at 450°F. Broil until the marshmallows
are lightly toasted, about 1 to 2 minutes.
3
.
Carefully remove from the AirFryer and transfer to a plate
.
Top each
with remaining crackers
.
Nutritional information per s’more:
Calories 202 (18% from fat) • carb. 40g • pro. 3g • fat 4g • sat. fat 1g • chol. 2mg
sod. 83mg • calc. 10mg • fiber 0g
Chocolate Lava Cake
This was made popular in the 1980s and has been a hit ever since.
The Cuisinart
®
Compact AirFryer makes it a breeze to bake.
Makes 4 servings
8 tablespoons (1 stick) unsalted butter
6 ounces semisweet chocolate, chopped
2 large eggs
2 large egg yolks
½ teaspoon pure vanilla extract
¼ cup granulated sugar
½ teaspoon espresso powder
¼ teaspoon kosher salt
2 tablespoons unbleached, all-purpose flour
Unsalted butter, softened for buttering ramekins
Cocoa powder, for dusting
1. Put the butter and chocolate into the top of a double boiler set over
medium heat (or a heatproof bowl set atop a pot of simmering, not
boiling, water)
.
While stirring, keep over heat until chocolate and
butter have almost completely melted
.
Remove from heat and cool
slightly
.
2. Whisk together the eggs, yolks, vanilla extract, and sugar in a mixing
bowl until well combined
.
Add the cooled chocolate-butter mixture
and then the remaining ingredients
.
Whisk until smooth
.
3. Preheat the AirFryer to 350°F on Bake.
4. Butter four 5-ounce ramekins and dust with cocoa powder
.
Tap
ramekins to remove any excess powder
.
5. Divide the batter among the four ramekins
.
Tap on counter a few
times to remove air bubbles
.
Space out the ramekins on the Baking
Pan
.
6. Place in the preheated oven and bake until the edges of the cakes
are very dry, but the center is slightly jiggly, about 8 to 10 minutes.
7. Allow to rest for 2 to 5 minutes in the oven before inverting onto
plate
.
Dust finished cakes with a little more cocoa powder if desired
.
Serve warm
.
Nutritional information per serving:
Calories 689 (50% from fat) • carb. 50g • pro. 7g • fat 39g • sat. fat 23g
chol. 245mg • sod. 192mg • calc. 45mg • fiber 3g
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