- Nonstick cooking spray
- 6 Tbsp unsalted butter
- 6 oz milk chocolate chips
- 2 oz chocolate-hazelnut spread
- 6 large eggs, separated
- ¾ cup sugar
- Whipped cream, for serving
- Chopped hazelnuts, for serving
Preheat oven to 325°F. Mist 8 (7-oz) ramekins with cooking spray.
Combine butter, chocolate chips, and chocolate-hazelnut spread in a large, microwave-safe bowl. Microwave in 30-second increments, stirring each time, until completely melted. (Or melt mixture in bowl set over a saucepan with 2 inches simmering water, whisking constantly.) Let cool slightly. Whisk in egg yolks 1 at a time.
Put egg whites in a large bowl. Whisk by hand or beat with an electric mixer fitted with a whisk attachment until stiff peaks form. Add sugar. Beat until glossy.
Mix half of egg whites into chocolate mixture, then fold in remaining whites. Divide mixture among ramekins.
Bake until cakes pull away from sides, 35 to 45 minutes. Serve warm with whipped cream and hazelnuts.
Makes 8 cakes. Per cake: 360 calories, 36g carbs, 7g protein, 21g fat, 165mg cholesterol, 75mg sodium, 1g fiber