Prep the pan and air fryer. Line the bottom of a 6-inch cake pan with parchment and lightly grease the sides. Preheat your air fryer to 320°F (160°C) for 3–5 minutes.

Melt the chocolate. Place chocolate chips in a microwave-safe bowl and heat in 20–30 second bursts, stirring between each, until smooth. Alternatively, melt in a heatproof bowl set over simmering water. Let cool for 2–3 minutes so it doesn’t scramble the eggs.

Whisk the eggs. In a medium bowl, whisk eggs vigorously for 1–2 minutes until slightly foamy and lightened. This helps the cake rise and keeps it from feeling too dense.

Combine chocolate and eggs. Slowly stream the cooled melted chocolate into the eggs while whisking constantly. Mix until fully blended and glossy.

Fold in almond flour. Add almond flour and gently fold until no dry spots remain. The batter should be thick but pourable. If using, stir in vanilla and a pinch of salt.

Fill the pan. Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan lightly on the counter to pop any large air bubbles.

Air fry. Place the pan in the air fryer basket and cook at 320°F (160°C) for 18–24 minutes, depending on your model and pan depth. The cake is done when the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Cool and release. Let the cake cool in the pan for 10–15 minutes, then run a knife around the edge and lift it out. Cool on a rack for another 10 minutes before slicing.

Serve. Enjoy warm for a fudgier texture, or let it cool completely for a cleaner, more structured slice. Top with whipped cream, berries, or a dusting of powdered sugar if you like.