Melting Chocolate Cake with Creamy Glaze - Cooked in the Airfryer

Melt the dark chocolate with the butter gently in a double boiler or microwave. Mix until you get a smooth and shiny texture. Let it cool slightly.

In a bowl, whisk the eggs with the sugar until the mixture becomes slightly foamy and increases slightly in volume.

Pour the warm chocolate-butter mixture into the bowl with the sweetened eggs. Mix gently to obtain a homogeneous and shiny preparation.

Sift together the flour, baking powder and salt. Incorporate them gradually into the preparation, mixing gently with a spatula to avoid lumps and not to overwork the dough.

Add the milk gradually while mixing to obtain a homogeneous, dense but flexible dough.

Lightly butter a round mold compatible with the Airfryer (16–18 cm in diameter). Pour the dough into it and smooth the surface with a spatula to distribute evenly.

Preheat your Airfryer to 160°C. Place the mold in the basket and cook for 28 to 32 minutes. Check for doneness by inserting the tip of a knife into the center: it should come out slightly moist but not covered in raw batter.

Let the cake cool completely before unmolding to avoid breaking. Wait until it is cold before proceeding with the glaze.

Melt the chocolate with the butter and liquid cream in a double boiler or microwave. Mix until you get a smooth, shiny and homogeneous cream.

Spread the glaze generously on top of the cake using a spatula. Let it set slightly before serving.