Air fryer chocolate caramel explosion cakes

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Air fryer chocolate caramel explosion cakes 700 x 370
Serves 4
110g butter, plus extra for greasing
170g dark chocolate, broken into pieces
50g caster sugar
2 large eggs, plus 2 egg yolks
1 tsp vanilla extract
25g plain flour
25g cocoa powder
1/2 tsp salt
4 tsp caramel sauce

To serve
Icing sugar
  1. Grease four oven-safe ramekins with butter.
  2. In a safe bowl, microwave the butter and chocolate in 30-second intervals until melted.
  3. Add the sugar, eggs, egg yolks and vanilla. Whisk until smooth.
  4. Whisk in the cocoa powder, flour, and salt until just combined.
  5. Half fill each ramekin with the batter, then add one heaping tablespoon of caramel. Top with the remaining batter. Cover the ramekins tightly with foil.
  6. Place the ramekins in the air fryer basket, working in batches if necessary. Cook at 190°C for 10 minutes, then remove the foil and cook for a further six minutes.
  7. Carefully remove the ramekins from the air fryer and run a knife around the edges. Invert onto a plate, then dust with icing sugar before serving.

Per serving: 596kcals, 38.3g fat (24g saturated), 56.4g carbs (34.8g sugars), 8.6g protein, 1.8g fibre, 0.602g sodium