Chocolate Hazelnut Lava Cakes

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Spray 8 small custard cups or souffle dishes with nonstick spray.

3. 3

   Place on baking sheet.

4. 4

   Heat chocolate and butter in large glass bowl resting over a pan of boiling water until butter is melted.

5. 5

   Stir with wire whisk until chocolate is completely melted.

6. 6

   Stir in sugar until well blended.

7. 7

   Blend in eggs 1 at a time, so that the eggs do not cook.

8. 8

   Stir in Hazelnut extract and flour.

9. 9

   Divide batter evenly among prepared and nonstick sprayed custard cups, about 2/3 to 3/4 of the way full.

10. 10

    Bake 12 to 14 minutes or until sides are firm but centers are soft.

11. 11

    Let stand 1 minute.

12. 12

    Invert cakes onto dessert dishes and top with a little hazelnut liqueur and a spoonful of nutella on each lava cake.

13. 13

    Serve immediately, with a scoop of vanilla ice cream and chocolate shavings.

No nutritional information available.

No additional tips available.