Makes 4 servings
8 tablespoons (1 stick) unsalted butter 6 ounces semisweet chocolate, chopped 2 large eggs 2 large egg yolks ½ teaspoon pure vanilla extract ¼ cup granulated sugar ½ teaspoon espresso powder ¼ teaspoon kosher salt 2 tablespoons unbleached, all-purpose flour Unsalted butter, softened for ramekins Chocolate powder, for dusting
Nutritional information per serving: Calories 689 (50% from fat) • carb. 50g • pro. 7g • fat 39g • sat. fat 23g chol. 245mg • sod. 192mg • calc. 45mg • fiber 3g
1 . Put the butter and chocolate into the top of a double boiler set over medium heat (or a heatproof bowl set atop a pot of sim- mering, not boiling, water). While stirring, keep over heat until chocolate and butter have almost completely melted. Remove from heat and cool slightly.
2 . While chocolate and butter are melting, put the eggs, yolks, vanilla extract and sugar in a mixing bowl. Whisk until well combined. Add the chocolate-butter mixture and then the remaining ingredients. Whisk until smooth.
3 . Butter four 5-ounce ramekins and dust with cocoa powder. Tap ramekins to remove any excess.
4 . Divide the batter among the four ramekins. Tap on counter a few times to remove air bubbles. Put onto the Baking/Drip Pan and place in the lower position. Set the temperature to 350°F for 15 minutes, and AirFry until edges are really dry and the center is slightly jiggly. Allow to rest for 2 to 5 minutes in the oven before inverting onto plate.