Details

Prep time 15mins

Cook time 40mins

Serves or Makes: 4 servings

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Recipe

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Remove from the oven and cool slightly. Serve dusted with powdered sugar and a scoop of ice cream if desired.

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