- 8 ounces bittersweet chocolate
- 1 stick unsalted butter, diced
- 1 pinch kosher salt
- 1/ 4 cup all purpose flour
- 2 tablespoons dutch processed cocoa powder
- 4 eggs
- 1 cup granulated sugar
- 1/ 2 cup chocolate hazelnut spread, chilled
Preheat an oven to 350˚ F. Grease four 10 ounce oven safe ramekins with butter and dust with cocoa powder and place on a small baking sheet.
In a medium saucepan over very low heat, gently melt the chocolate and diced butter together, stirring occasionally, until chocolate and butter are completely melted. Set aside for a couple of minutes to cool slightly. Then stir in the salt, flour and cocoa powder.
In a medium bowl with a hand mixer, or the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on high. Slowly stream in the sugar and whip on high until light in color and fluffy.
Fold the chocolate mixture into the egg/sugar mixture until evenly mixed. Divide evenly between the ramekins. Chill the cakes in the fridge for at least 30 minutes, up to 5 hours.
Scoop one tablespoon of chilled chocolate hazelnut and gently press it into one of the chilled cakes. Repeat for the remaining three. Bake for 35-40 minutes until the tops have cracked slightly.
Remove from the oven and cool slightly. Serve dusted with powdered sugar and a scoop of ice cream if desired.