Prep the ramekins: Lightly butter four 6-ounce ramekins. Dust with cocoa powder, tapping out the excess. This helps the cakes release cleanly.

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

Melt the chocolate and butter: In a microwave-safe bowl, melt 4 ounces chocolate with 1/2 cup butter in 20–30 second bursts, stirring between each until smooth. You can also use a double boiler if you prefer.

Whisk in sugar: Add 1/2 cup granulated sugar to the warm chocolate mixture and whisk until glossy and combined.

Beat in eggs and yolks: Add 2 eggs and 2 yolks, whisking until the mixture is thick and satiny. Stir in 1 teaspoon vanilla and a pinch of salt.

Fold in flour: Sprinkle 1/4 cup flour over the batter and gently fold until no dry spots remain. Don’t overmix.

Fill the ramekins: Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.

Air fry: Place ramekins in the basket, leaving space for air flow. Cook at 375°F (190°C) for 6–8 minutes. You’re looking for set edges with a slightly soft center that jiggles a bit.

Rest briefly: Let the cakes sit for 1 minute to finish setting at the edges.

Unmold and serve: Run a thin knife around the edges. Invert onto plates, lift off the ramekins, and dust with powdered sugar. Serve immediately with ice cream or berries.