Preheat your air fryer to 370°F (188°C) for about 3 minutes.

Grease four 6-oz ramekins with butter and dust lightly with cocoa powder. Tap out the excess — this step is key for clean unmolding later.

Melt the chocolate and butter together in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth.

Whisk the powdered sugar into the chocolate mixture until well combined.

Add the eggs and egg yolks, whisking until the batter is glossy and smooth.

Stir in the vanilla extract and salt.

Fold in the flour just until no dry streaks remain — don't overmix!

Divide the batter evenly among the four prepared ramekins.

Place ramekins into the air fryer basket (work in batches if needed) and cook at 370°F for 9–11 minutes. The edges should look set but the center will still have a slight jiggle.

Let rest for 1 minute, then carefully run a knife around the edge and invert onto a plate. Serve immediately!