
Instructions
Melt chocolate and butter together in the microwave for 1.5 minutes, stirring every 30 seconds until smooth.
In a separate bowl, whisk eggs and sugar until light and fluffy.
Add flour and salt, then mix gently.
Fold in the melted chocolate mixture until just combined.
Lightly grease 3 ramekins or silicone molds with oil spray.
Pour batter evenly into each mold, filling 0.75 full.
Place molds in the air fryer and bake at 180°C for 8 minutes.
Let cakes rest for 1 minute before running a knife around the edges and inverting onto a plate.
Nutrition
Per serving · Approximate values
Nutritional values are estimated based on the listed ingredients and may vary depending on preparation methods, portion sizes, and ingredient brands. Not intended as medical or dietary advice.
Pro Tips
Use silicone molds for easier unmolding.
Add a pinch of instant coffee to the batter to deepen the chocolate flavor.
Cook for 7 minutes for gooey centers or 9 minutes for firmer centers.
Avoid overmixing the batter once the flour is added to ensure a tender texture.
Tags
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