You’ll Need
4 tbsp seedless raspberry jam
20g cocoa powder
100g softened butter
40g desiccated coconut
90g caster sugar
2 tbsp whole milk
2 eggs
50g dark chocolate, chopped
80g self-raising flour
To Finish
Toasted coconut
Warm raspberry jam
Optional But Dangerous
Hot custard
Chocolate ice cream
Method
Preheat the air fryer to 160°C and grease four ramekins.
Spoon one tablespoon of raspberry jam into each.
Beat the butter and sugar until creamy, then beat in the eggs.
Fold in the flour, cocoa, coconut, milk and chopped chocolate.
Divide the batter between the ramekins.
Cover loosely with foil and air fry for 11 minutes.
Remove the foil and cook for another 4-5 minutes until risen and just set.
Rest for 3 minutes and finish with toasted coconut and warm jam.
Lad Tip: Run a knife round the edge if you turn them out. Or serve in the pot and avoid making life harder for no reason.