Chocolate Truffles: Add all the ingredients for the chocolate truffles into a mixing bowl and heat over the pot of simmering water
Ensure that the water does not touch the bottom of the bowl
Whisk the chocolate mixture until smooth and remove from heat
Pour the melted chocolate mixture into a mould, smaller than the ramekins
Chill until harden, at least 4 hours or put it freezer for shorter setting time
Preheat the air fryer 10 mins before baking air-fryer at 180 degree Celsius when preparing the batter
Chocolate Cake Batter: Melt the chocolates, cream and butter in a mixing bowl and heat over simmering pot of water
Remove the bowl of chocolate mixture from heat and put aside
In a separate bowl, combine the eggs and sugar
Combine the chocolate mixture and egg mixture together, then add in the sifted flour until just combine
Do not overmix
Brush the ramekins with melted butter then coat with sugar/cocoa powder
Tap out any excess powder
Pour the chocolate cake batter into the ramekins until 1/2 filled
Gently place the chocolate truffle into the center of the batter
Then continue to fill the ramekins with batter until full
Ensure the truffle is covered with batter
Bake the cake Air fryer for 6 mins or until the tops are just set
To Serve: Run a thin knife around the ramekins to loosen the cakes
Invert the ramekins onto 4 individual serving plates, then lift and remove the ramekins
Spoon 2 scoops of vanilla ice cream or ice cream of your choice and top with some berries
Serve hot
