Chocolate-Hazelnut Lava Cake

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 200 °C (400 °F).

2. 2

   Generously butter six 125 ml (1/2 cup) capacity ramekins and sprinkle with hazelnuts, pressing them in the butter. Set aside.

3. 3

   In a double boiler, melt the chocolate and butter. Add the hazelnut liqueur if desired. Set aside.

4. 4

   Meanwhile, in a bowl, whisk the eggs and sugar with an electric mixer until the mixture whitens, double in volume and forms ribbons, about 6 minutes. At low speed, add the melted chocolate mixture. Add the flour and beat for about 1 minute.

5. 5

   Divide the mixture into the 6 ramekins and place on a baking sheet. Bake for about 10 to 12 minutes, depending on the power of your oven. Unmould immediately onto serving plates. The centre of the cakes should be runny.

6. 6

   The cake batter can be refrigerated for two to three days. However, the baking time for a batter that comes straight from the refrigerator will be about 15 minutes instead of 12 minutes.