3 recipes found
Preheat an air fryer to 350 degrees F (175 degrees C). Grease 2 individual ramekins.
Combine chocolate chips and butter in a microwave-safe bowl. Microwave on high for 1 minute. Stir and microwave at 15-second intervals until almost melted. Remove from the microwave and stir until chocolate is completely melted and thoroughly combined.
Mix powdered sugar, egg, egg yolk, vanilla, and salt into melted chocolate; whisk until combined. Add flour and mix until incorporated. Pour batter into the prepared ramekins and place into the air fryer basket. Cover the ramekins with large pieces of foil, tucking ends underneath to prevent foil from flying off.
Cook in the preheated air fryer for 8 to 10 minutes. Remove the foil and continue cooking until edges are set, 2 to 4 more minutes. Remove from the air fryer and let sit for 5 minutes.
Invert onto dessert plates and serve hot.
Preheat oven to 375 degrees F.
Liberally spray six 6 oz ramekins with nonstick cooking spray and place on a baking sheet.
In a double boiler, melt the chocolate and butter.
Alternative: Use a medium size stainless bowl that sits on top of a small saucepan (with water in saucepan) if you do not have a double boiler. Do not let any water get into the melting chocolate.
Remove from heat and cool.
In a large mixing bowl beat eggs with hand mixer for several minutes and thoroughly foamy.
Add sugar, dry mashed potatoes, cocoa powder, vanilla extract, espresso powder and salt. Beat a couple of minutes to mix.
Add the melted chocolate mixture and beat for five minutes. This recipe works best if lots of air is incorporated into the mixture to make the cakes light and airy.
Pour into ramekins. DO NOT under bake or over bake the cakes. Bake for 15 to 17 minutes. Keep your eye on them; you want them to be molten (a bit soft in the middle), but not too much.
Let them rest a few minutes before serving. The center may sink a little - don't worry.
Run a thin knife around the inside edge to help release the cakes.
Top with powdered sugar and whip cream.
Place 2 ounces chocolate (½ baking bar) and cream in the top of a double boiler over simmering water. Stir gently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted; gently whisk to combine. Refrigerate until firm, about 2 hours.
Form chilled chocolate mixture into 6 balls; refrigerate until needed.
Preheat the oven to 400 degrees F (205 degrees C). Coat six 4-ounce ramekins or custard cups with cooking spray.
Place remaining 4 ounces chocolate (1 baking bar) and butter in the top of a double boiler over simmering water. Stir gently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted; gently whisk to combine.
Beat eggs, egg yolks, sugar, and vanilla in a bowl with an electric mixer on high speed until thick and light, about 5 minutes. Fold melted chocolate-butter mixture and flour into egg mixture until just combined.
Spoon batter into ramekins. Place 1 chocolate ball in center of each ramekin.
Bake in the preheated oven until cakes are firm to the touch, about 15 minutes. Cool about 5 minutes.
Run a small, sharp knife around inside of each ramekin. Place a plate on top, invert to release cake onto the plate, and remove ramekin. Garnish cakes with raspberries and a dollop of whipped cream.