Fondant with hazelnut and cocoa spread

Steps

1. In a saucepan over low heat, melt the butter with the chocolate pieces. Stir until smooth.
2. In a mixing bowl, crack the 4 eggs and add the sugar. Whisk vigorously until the mixture turns white.
3. Add the butter and chocolate mixture, then add the flour. Mix well until you have a smooth batter.
4. Butter and flour individual molds, then fill them three-quarters full with the mixture.
5. Place a generous teaspoon of Bonne Maman hazelnut and cocoa spread in the center of each mold.
6. Bake at 350°F for 10 minutes.
7. After 10 minutes, check the cooking: the top should be set, but the inside should still be soft (the knife blade should come out slightly moist). If necessary, cook for another 2 to 3 minutes.
8. Serve warm, sprinkled with a pinch of fleur de sel for even more indulgence.