Ooey, gooey, melty, and magnificent. These chocolate molten cakes have been air fried to perfection!

 

INSTRUCTIONS:

1. 1. Use ¼ cup softened butter and pastry brush to coat bottom and sides of ramekins.
   2. Dust bottom and edges with sugar, using the ¼ cup sugar.
   3. Preheat oven to 325° on Air Fry mode. Learn more about Air Fry.
   4. Combine 1/3 cup sugar, salt, flour, cream cheese, ½ cup butter, 3 eggs, cocoa, vanilla in mixing bowl and mix near high for about 10 seconds. Reduce mixer speed to 2 and mix for 5 minutes. Scrape sides and blade occasionally.
   5. While mixing, melt 1 cup chocolate or PB chips.
   6. After flour mixture is mixed well, turn mixer off.
   7. Add melted chocolate or PB to batter.
   8. Mix on speed 2 for 3 minutes, scraping sides and blade occasionally.
   9. After mixed, with #24 scoop, scoop batter from bowl and place a scoop into each ramekin.
   10. Spread batter to edges, gently.
   11. With #60 scoop, scoop out hazelnut spread on top, center of batter scoop.
   12. With #24 scoop, scoop on top of the hazelnut spread and spread gently to edge.
   13. Place pan in center rack position.
   14. Bake 15-20 minutes. (Using Bake mode may require extra cook time.)
   15. Melt remaining chocolate chips.
   16. Drizzle chocolate across plate.
   17. Flip out of ramekins to plates immediately.
   18. Sprinkle powdered sugar over cakes.
   19. Add additional garnish, if desired.
   20. Serve.