Lightly coat two 6 ounce ramekins with nonstick cooking spray and set aside.

Place the chopped chocolate and butter in a medium microwave safe bowl.

Microwave in 30 second intervals for 60 to 90 seconds, stirring after each interval, until the chocolate and butter are fully melted and smooth.

In a separate bowl whisk the eggs, egg white, and granulated sugar until light, pale, and frothy.

Slowly pour the egg mixture into the warm chocolate mixture while whisking until fully combined.

Sprinkle the flour over the chocolate mixture and gently fold with a spatula just until no dry streaks remain.

Divide the batter evenly between the prepared ramekins.

Place the ramekins in the air fryer basket, leaving space between them for air circulation.

Air fry at 375°F for 8 to 10 minutes, until the tops are puffed, edges look set and slightly crispy, and the centers still feel soft when lightly tapped.

Let the ramekins rest in the air fryer for 1 minute, then carefully remove them with a thick dish towel or oven mitts.

Run a sharp knife around the inside edge of each ramekin to loosen the cakes.

Place a serving plate over each ramekin, invert, then lift off the ramekin.

Dust the tops with confectioners sugar and serve warm.