Ingredients

• 4 ounces semisweet chocolate
• 1/2 stick butter
• 2 cups powdered sugar
• 4 eggs
• 1 tablespoon hazelnut extract
• 3/4 cup all-purpose flour
• Nonstick spray
• 1 tablespoon hazelnut liqueur
• Nutella
• Vanilla ice cream
• Chocolate shavings

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Instructions

1. Preheat oven to 400 degrees F.
2. Spray 8 small custard cups or souffle dishes with nonstick spray. Place on baking sheet.
3. Heat chocolate and butter in large glass bowl resting over a pan of boiling water until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs 1 at a time, so that the eggs do not cook. Stir in Hazelnut extract and flour.
4. Divide batter evenly among prepared and nonstick sprayed custard cups, about 2/3 to 3/4 of the way full.
5. Bake 12 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute.
6. Invert cakes onto dessert dishes and top with a little hazelnut liqueur and a spoonful of nutella on each lava cake.
7. Serve immediately, with a scoop of vanilla ice cream and chocolate shavings.