Prep the ramekins: Generously butter four 6-ounce ramekins. Dust the insides with cocoa powder, tapping out the excess. This helps the puddings release cleanly and adds a little extra chocolate flavor.

Preheat the air fryer: Set to 375°F (190°C) and let it heat for 3–5 minutes. A hot air fryer gives you that quick set on the edges.

Melt chocolate and butter: Combine the chopped chocolate and butter in a heatproof bowl. Microwave in 20–30 second bursts, stirring between each, until smooth. Or melt over a pot of gently simmering water.

Whisk the eggs and sugar: In a separate bowl, whisk the sugar, eggs, egg yolks, vanilla, and salt until slightly thick and pale, about 45–60 seconds by hand. This adds a bit of lift.

Combine wet ingredients: Slowly whisk the melted chocolate mixture into the egg mixture until smooth and glossy.

Add dry ingredients: Sift in the flour and cocoa powder. Gently fold with a spatula until just combined. Don’t overmix; a few small streaks are okay.

Fill ramekins: Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

Air fry: Place ramekins in the air fryer basket, leaving space between them for airflow. Cook at 375°F (190°C) for 7–10 minutes. Start checking at 7 minutes. The tops should look set with a slight jiggle in the center.

Rest briefly: Let the puddings sit for 1 minute. This helps the edges set just enough to unmold while keeping the center molten.

Unmold and serve: Run a thin knife around the edges. Invert each ramekin onto a plate and lift off. Dust with powdered sugar and serve immediately, ideally with ice cream or whipped cream.