Instructions

1. Preheat oven to 425°F; coat 4 ramekins with cooking spray. Microwave chocolate and butter in a microwave-safe bowl in 30-second intervals until melted.
2. Whisk in sugar until blended. Add eggs and yolks; whisk until well blended. Add flour; whisk until smooth. Spoon three-fourths of batter into ramekins, reserving one fourth.
3. Spoon 1 level tablespoonful chocolate-hazelnut spread into centers of ramekins. Top with remaining batter.
4. Bake 12 to 14 minutes or until edges are firm and centers are soft but do not jiggle.
5. Cool 2 minutes; run a knife around edges of ramekins to loosen the cakes. Invert cakes onto dessert plates. Dust with additional powdered sugar, or serve with ice cream, if desired.