Mini Chocolate Lava Cakes

Method

1. In a microwave-safe bowl, melt the dark chocolate and butter together. Heat in 20-second intervals, stirring in between, until smooth.
2. In a separate bowl, whisk the eggs and sugar together until slightly frothy.
3. Add the melted chocolate-butter mixture to the egg mixture, then fold in the flour, vanilla extract, and a pinch of salt until fully combined.
4. Lightly grease two ramekins with butter or non-stick spray. You can also dust the inside with a little flour or cocoa powder to ensure easy removal.
5. Pour the batter evenly into the ramekins, filling them about ¾ full.
6. Bake at 375°F (190°C) for about 3 minutes.
7. Place the ramekins in the air fryer basket and bake for 8-10 minutes, or until the edges are set, but the center is still slightly jiggly. The center should be gooey when you cut into it.
8. Let the lava cakes cool for about 1-2 minutes before gently running a knife around the edge to loosen.
9. Carefully flip the ramekins over onto plates. Optionally, dust with powdered sugar and serve with a scoop of vanilla ice cream.
10. Enjoy your decadent mini chocolate lava cakes with a molten center!