Ingredients
¾ cup semi-sweet chocolate chips
1 stick butter, melted
¼ cup sugar
1 tsp. vanilla extract
3 large eggs, room temperature
1 tbsp. unsweetened cocoa powder
¼ cup all-purpose flour
Nonstick cooking spray
¼ cup creamy peanut butter
Directions
Place the chocolate chips and the butter in a glass microwave-safe bowl and microwave for 1 minute. Mix until all the chips are melted and the butter and chocolate are creamy and combined.
Add the sugar and vanilla and mix well.
Add the eggs and mix well.
Add the cocoa powder and flour and stir until combined.
Spray six 4-oz ramekins with nonstick spray. Pour the batter into the ramekins. Add 1 tbsp. peanut butter on top of each ramekin.
Set the appliance to the Air Fryer/Oven mode. Select the Bake setting. Set the cooking temperature to 375° F and the cooking time to 8 minutes. Let the appliance preheat.
When the appliance has preheated, slide the Baking Pan into the appliance. Place the ramekins on the Baking Pan.
When the cakes are done baking, let sit for 5 minutes before unmolding and serving.
Serving suggestion: Serve with fresh raspberries, mint, and raspberry sauce.