01Preheat air fryer to 375°F. In a microwave-safe bowl, melt chocolate chips and butter together at 30-second intervals until smooth.
02Whisk eggs, egg yolks and vanilla into chocolate mixture until blended. Whisk flour, powdered sugar and salt together in a small bowl, then add to chocolate mixture. Gently stir until batter is smooth and free of lumps
03Grease four (4-ounce) ramekins with butter and dust with flour. Divide batter evenly among ramekins and place inside air fryer basket. Cook for 10 to 11 minutes, or until edges of each cake are firm but centers are still soft.
04While cakes are cooking, add mascarpone, heavy cream and powdered sugar to a large bowl and whip with handheld mixer until light and fluffy, about 3 minutes.
05Remove ramekins from air fryer and allow to cool for 2 to 3 minutes. Run a butter knife around each cake to loosen edges and carefully invert onto plates. Top each cake with mascarpone whipped cream and serve immediately with a side of raspberries.