Ingredients
2/3 cup semisweet chocolate chips1/2 cup butter, cubed1 cup confectioners’ sugar2 large eggs, room temperature2 large egg yolks, room temperature1 teaspoon peppermint extract6 tablespoons all-purpose flour2 tablespoons finely crushed peppermint candies, optional
Preparation
Preheat air fryer to 375°. In a microwave-safe bowl, melt chocolate chips and butter for 30 seconds; stir until smooth. Whisk in confectioners’ sugar, eggs, egg yolks and extract until blended. Fold in flour.
Generously grease and flour four 4-oz. ramekins; pour batter into ramekins. Do not overfill. Place ramekins on tray in air-fryer basket; cook until a thermometer reads 160° and edges of cakes are set, 10-12 minutes. Do not overcook.
Remove from basket; let stand 5 minutes. Carefully run a knife around sides of ramekins several times to loosen cake; invert onto dessert plates. Sprinkle with crushed candies. Serve immediately.
