PREP TIME: 45 MINUTES
AIR FRY: 8 MINUTES (PER BATCH)
INGREDIENTS:
- 3/4 c. unsalted butter (11/2 sticks), cut into pieces, plus more for greasing
- 1/3 c. granulated sugar, plus more for dusting
- 6 oz. semisweet chocolate chips
- 3 large eggs plus 3 yolks, at room temperature
- 1 tsp. pure vanilla extract
- 1/4 tsp. kosher salt
- 1/3 c. all-purpose flour
- 2-3 Tbsp. unsweetened cocoa powder, for dusting
- 1/2 tsp. baking powder
- 1/3 c. creamy peanut butter
- 3 Tbsp. confectioners’ sugar
INSTRUCTIONS:
- Heat air fryer to 370°F.
- In medium saucepan, bring 1 inch water to a simmer. Butter six 6-ounce ramekins and dust with granulated sugar.
- Combine chocolate chips and butter in large heatproof bowl and place bowl over (but not in) simmering water to gently melt, stirring occasionally, until smooth. Remove bowl from heat and let cool slightly.
- In a medium bowl, whisk together granulated sugar, eggs, yolks, vanilla, and salt until well combined. In small bowl, whisk together flour, cocoa powder, and baking powder. Add egg mixture to chocolate mixture and whisk until combined; add flour mixture and gently whisk until batter is smooth. Divide half of batter among prepared ramekins.
- In second small bowl, stir together peanut butter and confectioners’ sugar until combined. Scoop 1 tablespoon into each half-filled ramekin. Cover with remaining chocolate batter, dividing among ramekins. Place on rimmed baking sheet. (Working in batches is highly recommended)
- Place ramekins in air-fryer basket and air-fry until cakes have puffed and are set, about 8 minutes.
- Using a dish towel, carefully remove ramekins and let them rest for 2 minutes.
- Loosen the edges of cakes with a small offset spatula and carefully invert onto plates to serve.
- Dust with additional cocoa powder if desired.
