Ingredients

The following ingredients have 4 Servings
  • 6 tablespoons unsalted butter (cut into small pieces)
  • 4 oz semi-sweet chocolate (chopped or use chocolate chips)
  • 1 large egg (room temperature)
  • 1 egg yolk (room temperature)
  • 2 tablespoons white sugar
  • 1 tablespoon brown sugar
  • 1 tablespoon coffee (liquid - like from a shot of espresso)
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour
  • pinch of salt
  • 2 tablespoons Nutella
  • 1 tablespoon butter (softened)
  • 1 tablespoon powdered sugar
  • 2 tablespoons peanut butter
  • 1 tablespoon butter (softened)
  • 1 tablespoon powdered sugar
  • 2 tablespoons caramel sauce

Instruction

  • Grease 3 6-ounce ramekins with butter or cooking spray and set them aside.
  • Add butter and chocolate to a microwave-safe bowl, and microwave for about 1 minute until melted, stirring every 30 seconds. Set aside.
  • In a separate large bowl, using an electric mixer, beat egg, egg yolk, vanilla extract, and sugar, until well combined, about 2 minutes.
  • Then add the flour, the chocolate mixture, and a pinch of salt. Use a spatula to stir until fully combined, do not overmix.
  • Pour the mixture into the prepared ramekins, filling each one a bit more than halfway.
  • Preheat the air fryer to 370 degrees F.
  • Arrange the ramekins in the air fryer basket and air fry for 8-10 minutes. The sides should be settled and the center still a bit soft.
  • Once done, use oven mittens to carefully remove the ramekins from the air fryer basket.
  • Allow the cakes to cool for about 1 minute. After that, use a butter knife to loosen the cake from the ramekin, cover with a plate and flip it. Gently tap to loosen the cake.
  • Serve with fresh whipped cream, fresh berries, topped with ice cream, or with powdered sugar.