Method

• 1.
  Preheat oven to 200°C. Grease four 1-cup ovenproof moulds with oil spray. Roughly chop 6 of the Baci. Place the chopped Baci, butter and cocoa in a bowl set over a saucepan of gently simmering water. Cook, stirring occasionally, until melted and smooth. Remove from heat and cool completely.
• 2.
  Place the eggs in the bowl of a stand mixer. Whisk the eggs and sugar until pale and fluffy. Meanwhile, combine the flour and hazelnut meal, then fold into the egg mixture. Gently fold through the chocolate mixture.
• 3.
  Divide batter among prepared moulds. Place a Baci into the centre of each and press in gently. Place on a large oven tray and bake for 16 minutes, or until just cooked but still soft with a slight wobble in the centre. Remove from the oven and cool on a wire rack for 5 minutes before serving.
• 4.
  Place onto serving dishes, dust with cocoa and spoon over thickened cream.