S'mores; Chocolate Lava Cake - Cuisinart TOA-26 Manual De Instrucciones Y Libro De Recetas

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
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

S'mores

1 / bars) or of
3
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
30