Preheat your oven to 425°F (220°C) and prepare four 6-ounce ramekins by spraying them with nonstick cooking spray and dusting with cocoa powder.

Refrigerate the chocolate hazelnut spread for 10-15 minutes to firm it up for easier scooping.

Melt chopped semisweet dark chocolate and unsalted butter in the microwave in 30-second intervals until smooth.

Whisk together all-purpose flour, powdered sugar, and salt in a separate bowl until well combined.

In another bowl, whisk the eggs and egg yolks until frothy, then combine with the melted chocolate mixture and fold in the flour mix until smooth.

Evenly distribute the chocolate batter into the prepared ramekins and place a scoop of the chilled chocolate hazelnut spread into each.

Bake in the preheated oven for 10-12 minutes until the edges are firm but the center is still slightly jiggly.

Let the cakes cool in the ramekins for 1 minute, then invert onto serving plates, dust with powdered sugar, and serve warm with vanilla ice cream.