You’ll Need
100g dark chocolate
100g butter
100g caster sugar
2 eggs
75g self-raising flour
2 tbsp cocoa powder
8 squares milk chocolate
For The Fudge Sauce
3 tbsp chocolate spread
2 tbsp double cream
Optional But Dangerous
Vanilla ice cream
Chocolate sauce
Crushed brownies
Method
Preheat your air fryer to 160°C.
Lightly grease four ramekins or foil pudding pots.
Melt the dark chocolate and butter together until smooth.
Allow to cool slightly.
Whisk in the caster sugar and eggs until glossy.
Fold through the flour and cocoa powder until fully combined.
Divide half the mixture between the pudding pots.
Push two squares of milk chocolate into the centre of each pot.
Cover with the remaining cake mixture.
Air fry at 160°C for 10–12 minutes until risen and set around the edges but still soft in the middle.
While the cakes cook, warm the chocolate spread and double cream together until smooth and glossy.
Allow the cakes to rest for 2 minutes.
Turn out carefully or serve directly from the pots.
Pour over the warm fudge sauce.
Serve immediately while the centres are still molten.