1/4 cup (60 ml) hazelnuts, coarsely chopped

6 oz (170 g) dark chocolate (85% cocoa), coarsely chopped

1/2 cup (125 ml) unsalted butter, cubed

1 tablespoon (15 ml) hazelnut liqueur (optional)

3 eggs, at room temperature

1/2 cup (125 ml) sugar

1/4 cup (60 ml) unbleached all-purpose flour

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

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

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

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.

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.

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.

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