Cooking Time: 12½ Minutes


2/3 cup chocolate chips
½ cup unsalted butter, softened
2 large eggs
2 large egg yolks
1 cup confectioners’ sugar
1 teaspoon peppermint extract
1/3 cup all-purpose flour plus more for dusting
2 tablespoons powdered sugar
1/3 cup fresh raspberries


  1. In a microwave-safe bowl, put the chocolate chips and butter. Microwave on
    high heat for about 30 seconds.
  2. Remove the bowl from microwave and stir the mixture well.
  3. Add the eggs, egg yolks and confectioners’ sugar and whisk until well
  4. Add the flour and gently, stir to combine.
  5. Set the temperature of air fryer to 375 degrees F. Grease 4 ramekins and dust
    each with a little flour.
  6. Place mixture evenly into the prepared ramekins.
  7. Arrange the ramekins into an air fryer basket.
  8. Air fry for about 10-12 minutes.
  9. Remove from air fryer and place the ramekins onto a wire rack for about 5
  10. Carefully run a knife around sides of each ramekin several times to loosen
    the cake.
  11. Finally, invert each cake onto a dessert plate and dust with powdered
  12. Garnish with raspberries and serve immediately.