Servings: 4
Ingredients
Batter
- 120 g dark chocolate 70% cocoa
- 80 g butter
- 2 whole eggs
- 2 egg yolks
- 60 g granulated sugar
- 40 g all-purpose flour sifted
- 1 pinch salt
For the Ramekins
- butter for greasing the ramekins
- unsweetened cocoa powder for dusting the ramekins
To Serve
- powdered sugar
Procédé
Preparation
- Generously butter the insides of the ramekins (bottom and sides), then dust with cocoa powder. Tap out the excess.butter, unsweetened cocoa powder
- Break the chocolate into pieces and cut the butter into cubes. Melt them together in a double boiler or in the microwave (in 20-second bursts), then stir until smooth and let cool slightly.120 g dark chocolate, 80 g butter
- Whisk the whole eggs, egg yolks, and sugar until the mixture is pale.2 whole eggs, 2 egg yolks, 60 g granulated sugar
- Pour the lukewarm melted chocolate into the egg mixture, then whisk until smooth.
- Add the sifted flour and salt, then mix just until combined without overworking the batter.40 g all-purpose flour, 1 pinch salt
- Divide the batter among the ramekins, filling each about three-quarters full.
Air Fryer Cooking
- Preheat the air fryer to 180°C.
- Place the ramekins in the basket, spaced apart, making sure they do not touch each other or the heating element.
- Cook for 8 to 9 minutes at 180°C without opening the basket. The edges should be set and the center should still wobble.
To Finish
- Let the cakes rest for 2 minutes. Run a knife around the inside edge of each ramekin, then invert onto plates and unmold.
- Dust with powdered sugar and serve right away.powdered sugar
Notes
Baking tips: The timing window is narrow: at 180 °C in 7 to 8 cm ramekins, 8 min gives a very runny center, 8 to 9 min gives the perfect balance, and 10 min yields a tender cake without a molten center. Do not open the basket (each opening drops the temperature). Look for visual cues: the edges should be matte and set, the center should still wobble, and the surface should be lightly cracked and glossy; a toothpick should come out moist.
Unmolding: Grease generously with butter, then dust with cocoa rather than flour. Wait exactly 2 minutes before unmolding: too early and it will collapse, too late and the center will set.
Variations & make-ahead: The batter can be refrigerated for up to 24 h (already portioned into the ramekins and covered); let it sit out for 10 min before baking and add 1 to 2 min if it's still cold. Frozen ramekins can be cooked straight from frozen (+2 min). For a deeper cocoa flavor, add 1 tsp instant coffee to the batter.
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