Ingredients
Scale
- 4 oz High-quality semi-sweet chocolate (chopped or chips)
- 1/4 cup Unsalted butter
- 1/2 cup Powdered sugar
- 1 Large egg
- 1 Large egg yolk
- 1/2 teaspoon Vanilla extract
- 3 tablespoons All-purpose flour
- 1 pinch Salt
- Butter and cocoa powder (for greasing the ramekins)
Instructions
- Start by greasing two 6-ounce ramekins thoroughly with butter. Dust the inside with a little cocoa powder, tapping out the excess; this ensures the cakes slide out easily later. In a microwave-safe bowl, combine the chopped chocolate and butter. Microwave in 30-second intervals, stirring in between, until the mixture is completely smooth. In a separate medium bowl, whisk the egg, egg yolk, powdered sugar, vanilla, and salt until well combined and slightly frothy. Gently fold the melted chocolate mixture into the egg mixture. Finally, sift in the flour and stir until just combined. Do not overmix.
- Divide the chocolate batter evenly between the two prepared ramekins. Place the ramekins into the air fryer basket. Set the air fryer to 370°F (188°C). Cook for 8 to 10 minutes. You want the sides to be firm and the top to look set, but the very center should still have a slight jiggle when you move the basket. Every air fryer model behaves differently, so start checking at the 8-minute mark to prevent the centers from solidifying.
- Carefully remove the ramekins from the air fryer using oven mitts or tongs. Let them rest for about 2 minutes. This brief cooling period helps the cake structure set enough to be inverted. Run a thin knife around the edges of the cake. Place a small dessert plate over the top of the ramekin and quickly flip it over. Let it sit for a few seconds until the cake drops onto the plate. Lift the ramekin off slowly. Serve immediately while the center is still liquid.
- Cook Time: 18 minutes