Ingredients

The following ingredients have 4 Servings
  • 5 oz dark or milk chocolate bar (your choice), (chopped or broken in pieces)
  • ½ cup (1 stick) salted butter, (sliced into several pieces)
  • 1 cup confectioner’s or powdered Sugar
  • 2 eggs
  • 2 egg yolks
  • 6 tbsp flour

Instruction

  • Preheat air fryer to 380 F. Grease or spray about 4 custard molds/cups or ramekins with a non-stick spray. You may also dust the ramekins with some cocoa powder.
  • In a large microwave-safe bowl, combine the broken chocolate and butter slices. Microwave on high power in 30-second intervals, stirring well in between just until chocolate is melted and the mixture is smooth.
  • No microwave? Simply melt the butter and chocolate using the double boiler method. If doing the double boiler method, place the butter and chocolate in a stainless steel bowl above a saucepan with barely simmering water. Make sure the bowl does not touch the water. Let the chocolate and butter melt. Mix until smooth.
  • Add the powdered or confectioner’s sugar then whisk together until smooth. Add the 2 eggs and the 2 egg yolks then whisk together again until smooth.  Stir in the flour just until combined.
  • Divide the chocolate batter evenly among the 4 custard molds or ramekins. Bake in the preheated air fryer for about 9-11 minutes, or until the sides are firm but still soft in the center. Air fryer brands vary in their heating so adjust timing accordingly.
  • Let cool for about 2 minutes (set the timer so you won’t forget!). Thereafter, invert the cakes onto serving plates. They should release very quickly. Serve with ice cream on top and drizzle with extra chocolate sauce, if desired. Enjoy right away!