Grease four 6-ounce ramekins with a little butter, then add about 1/4 teaspoon of cocoa powder into each one. Turn the ramekins to coat the sides evenly, then tap out any extra cocoa. Cocoa powder + butter for greasing ramekins

In a large microwave-safe bowl, melt the chocolate and butter together in 30-second bursts, stirring after each one, until smooth and glossy. You can also do this in a double boiler by placing a heatproof bowl over a saucepan of gently simmering water. 140 g semi-sweet chocolate, 100 g butter

Let the chocolate mixture cool slightly, then whisk in the eggs, vanilla, salt, and powdered sugar until well combined. Stir in the flour until the batter is smooth and even. 2 large eggs, 1 large egg yolk, 60 g powdered sugar, 1 teaspoon vanilla paste, Pinch salt, 32 g all-purpose flour

Divide the batter between the prepared ramekins and cover each one tightly with foil, folding the edges underneath so it stays secure in the air fryer.

Place the ramekins in the air fryer basket and cook at 350°F (180°C) for about 8 minutes. Remove the foil and cook for another 3 to 4 minutes, until the edges are set and the tops look puffed but the centres are still soft. This timing might change depending on your air fryer. Let the cakes rest for 2 minute once they’re done.

Run a butter knife around the edges to loosen the cakes. Place a plate upside down over each ramekin and carefully flip it over using oven mitts. Give it a gentle tap if needed to release the cake.

Serve warm with a dusting of powdered sugar and your favourite toppings.