Method

• Step

  GREASE two 6-ounce ramekins with butter. Sprinkle sugar into the ramekins, shaking to spread around, then dumping out the excess.

• Step

  MELT the chocolate and butter together in the microwave in 30 second intervals until the chocolate is fully melted; it typically takes from 30 seconds to 1 minute.

• Step

  WHISK the egg yolks and vanilla extract vigorously into the melted chocolate to prevent scrambling. Stir in the flour until there are no lumps and set aside to cool.

• Step

  BEAT the egg whites in a large bowl with an electric mixer at medium speed until they just hold soft peaks.

• Step

  ADD the sugar, a little at a time, continuing to beat at medium speed, then increasing to high speed until whites just hold stiff peaks, then set aside.

• Step

  SELECT Preheat on the air fryer, adjust to 330°F, then press Start/Pause.

• Step

  STIR about ½ cup of the whites into the chocolate mixture to lighten. Then, add chocolate mixture to the remaining whites, folding gently but thoroughly.

• Step

  SPOON batter into the ramekins and place into the preheated air fryer.

• Step

  BAKE the soufflés at 330°F for 13 minutes.

• Step

  DUST the soufflés with powdered sugar and serve immediately.