You’ll Need
100g dark chocolate
70g caster sugar
90g butter
45g plain flour
2 eggs
2 tsp instant espresso powder
2 egg yolks
4 squares dark chocolate, chilled
To Finish
Cocoa powder
Chocolate-covered coffee beans
Optional But Dangerous
Vanilla ice cream
Coffee liqueur cream
Method
Preheat the air fryer to 180°C and butter four ramekins thoroughly.
Melt the dark chocolate and butter together and leave for 2 minutes.
Whisk the eggs, yolks and sugar until slightly thickened.
Fold in the melted chocolate, flour and espresso powder.
Divide half the batter between the ramekins and place a chilled chocolate square in each.
Cover with the remaining batter.
Air fry at 180°C for 7-9 minutes until the tops are set and the centres remain soft.
Rest for exactly 1 minute, dust with cocoa and serve immediately.