Air Fryer Chilli Chocolate Fondant Cake

Method

1. Melt a tablespoon of butter in the microwave. Use a pastry brush to coat the inside of four ramekins with butter and pop them in the fridge to cool for about ten minutes. Chop the chocolate and fifty grams of butter into pieces and pop them into a metal bowl. Place the bowl over a pan of boiling water. Use a bowl that can sit on top of rather than inside the saucepan, as you do not want the bowl sitting in the water.

2. When the butter and chocolate have melted, remove the blow from the heat and stir to combine thoroughly. Add the vanilla essence and stir that in as well. Put the egg, egg yolk and sugar in another blow and use an electric whisk to beat them until they are pale, creamy, and thick. This will take three to four minutes. When the mixture is thick and creamy and forms ribbons as you remove the blades of your whisk, it is ready.

3. Pour the chocolate and butter mixture into the whipped eggs and sugar and use a spatula to fold them together. Do this gently as you want to keep as much air as possible in the batter. Sieve the flour and then fold it into the batter until it is fully combined.

4. Remove the ramekins from the fridge. Pop some cocoa powder into one, and then turn it on its side and rotate it to fully coat the inside with cocoa powder. Tip the residue cocoa into the next ramekin and repeat, adding more cocoa powder as needed until the insides of all four ramekins are well dusted with cocoa.

5. Heat your air fryer to 190°C and let it run for five minutes. Divide the batter equally between the ramekins. Pop them into the air fryer and bake them for no more than eight minutes. Remove them for the air fryer and run a butter knife around the inside of the ramekins before turning them out onto serving plates. Do not let the fondants sit before removing them from the ramekins as they will continue to cook, and you risk losing that lovely gooey centre. Serve them immediately with some vanilla ice cream and a dusting of cocoa powder.