Zubereitung

1. 1

   Grease four small ovenproof moulds with the butter or margarine, dust them with the cocoa powder and tap out the loose cocoa. That way the puddings come out of the moulds cleanly later.

2. 2

   Chop the dark chocolate coarsely and melt it with the butter or margarine in a pan over a water bath. Melted chocolate has no place in the basket; without stirring it burns there immediately.

3. 3

   Whisk the eggs, the two egg yolks, the sugar and the salt until foamy. Stir in the lukewarm chocolate mixture, then sift the plain flour over it and fold it in.

4. 4

   Divide the mixture between the moulds and fill them no more than three quarters full, as the mixture rises while baking.

5. 5

   Preheat the airfryer to 190 °C. The high heat is deliberate here: the edge should set quickly while the middle stays soft.

6. 6

   Stand the moulds in the basket in a single layer with space between them and do not stack anything on top; more than four moulds are baked in two batches. Bake at 190 °C and work to the minute.

7. 7

   Check whether the edge is firm and the middle still wobbles when gently shaken. If the surface is still moist and shiny, bake for a minute longer at 190 °C. Do not turn them, because the soft centre would run out.

8. 8

   Because the centre is deliberately left soft, the egg mixture there is not fully cooked. For small children, pregnant women, the ill and the elderly, bake the puddings two minutes longer, and then the middle is cooked through as well.

9. 9

   Let the moulds stand briefly, turn the puddings out onto plates and serve them at once, as the centre carries on cooking while they stand.