The air fryer is great for making mini desserts or small batches of dessert that won't linger on your counter or on your hips. These little chocolate cakes are just the right size, and they are moist, slightly fudgy in the centers, and really, really good. The cakes are simple to make, mix up quickly (no need to haul out the mixer), and bake in 10-15 minutes. If you have any fancy chocolate truffles on hand--like dark Lindor--they'd add tremendously to your mini cakes. Unfortunately, I don't keep such temptations around, so I use small 1-inch squares of chocolate (like from a Hershey bar). I suspect a chocolate kiss would work equally well. The little cakes are moist, not too sweet, and get extra depth of flavor from a bit of cinnamon and espresso powder. Try them! The cakes are especially good with a scoop of ice cream, a fluff of whipped cream, a drizzle of chocolate sauce, and a scattering of raspberries (separately or all together if you're feeling really, really indulgent). Enjoy!
Air Fryer Mini Fudge Cakes -- Makes 4
1 egg
1/4 cup of canola oil
1/2 cup of low-fat buttermilk (alternatively, use plain yogurt thinned with a little milk)
1/3 cup of sugar
2 tablespoons of dark brown sugar
1/4 cup of cocoa powder
1/4 teaspoon of cinnamon
1/4 teaspoon of espresso powder
2/3 cup of all-purpose flour
1 teaspoon of baking powder
1/8 teaspoon of salt
4 squares of chocolate (about 1-inch square)
Confectioners' sugar, ice cream, whipped cream/topping, and/or fruit (optional)
Coat 4 ramekins (3-4 inches round) with baking spray (the kind with flour in it) and preheat the air fryer to 320 degrees. To a medium mixing bowl (or a quart measure, which is easier), add the egg, canola oil, buttermilk, sugars, cocoa, cinnamon, and espresso powder and whisk them together well for a few minutes. Whisk in the flour, baking powder, and salt for a minute or so until you have a mostly smooth batter. Pour the batter into the prepared ramekins and push a 1-inch square of chocolate into the center of the batter in each ramekin, pressing the chocolate until it's submerged in the batter. Put 2 ramekins in the air fryer and cook them for 10-15 minutes or until they're firm to the touch on top and a pick inserted on the side of a cake (not the middle!) comes out with only a few moist crumbs and no wet batter attached. Let the cakes cool in the ramekins a few minutes before removing them to cool completely. Repeat the baking process with the remaining two ramekins of batter. Serve the mini cakes plain, dusted with confectioners' sugar, or with ice cream, whipped cream/topping, and/or fruit.
