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1
In a food processor, pulse together the flour, sugar, cocoa, salt and baking soda.
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2
Add the butter and pulse until the mixture resembles coarse meal.
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3
Drizzle in the ice water and pulse until the dough can be gathered into a ball.
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4
On a work surface, roll the dough into an 8-inch log.
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5
Wrap the log in plastic wrap and refrigerate for at least 1 hour or overnight.
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6
Butter eight 2/3-cup ramekins (3 1/2 by 1 1/2 inches).
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7
Cut the log of dough into 8 equal pieces and roll them into balls.
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8
Pat each ball into a 4-inch round and line the ramekins with the dough, pressing it evenly over the base and up the sides to the top of the ramekins.
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9
Refrigerate until firm.
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10
Preheat the oven to 350.
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11
Spread the hazelnuts on a baking sheet and bake for 12 minutes, or until the skins blister.
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12
Wrap the hazelnuts in a towel and rub them together vigorously to remove most of the skins.
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13
In a large bowl, whisk the eggs lightly, then whisk in the corn syrup, sugar, butter and vanilla until the sugar dissolves, about 1 minute.
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14
Stir in the hazelnuts and the chocolate.
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15
Set the ramekins on a large baking sheet and spoon the filling into the shells.
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16
Bake for 30 minutes, then cover lightly with foil and bake for 15 minutes longer, or until the hazelnuts are browned and the filling is bubbling in the center.
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17
Let cool.
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18
Serve in the ramekins.
