Fondant with hazelnut and cocoa spread

Steps

1. In a saucepan over low heat, melt the butter with the chopped chocolate. Stir until smooth.
2. In a mixing bowl, break the 4 eggs and add the sugar. Whisk vigorously until the mixture becomes pale and fluffy.
3. Incorporate the butter-chocolate mixture, then add the flour. Mix well until you get a smooth batter.
4. Butter and flour individual molds, then fill them three-quarters full with the batter.
5. Place a generous teaspoon of Bonne Maman hazelnut and cocoa spread in the center of each mold.
6. Bake at 180°C for 10 minutes.
7. After 10 minutes, check the baking: the top should be set, but the inside still soft (the knife blade should come out slightly moist). If necessary, bake for 2–3 more minutes.
8. Serve warm, sprinkled with a pinch of fleur de sel for extra indulgence.