Combine 1/3 cup sugar, salt, flour, cream cheese, ½ cup butter, 3 eggs, cocoa, vanilla in mixing bowl and mix near high for about 10 seconds. Reduce mixer speed to 2 and mix for 5 minutes. Scrape sides and blade occasionally.
While mixing, melt 1 cup chocolate or PB chips.
After flour mixture is mixed well, turn mixer off.
Add melted chocolate or PB to batter.
Mix on speed 2 for 3 minutes, scraping sides and blade occasionally.
After mixed, with #24 scoop, scoop batter from bowl and place a scoop into each ramekin.
Spread batter to edges, gently.
With #60 scoop, scoop out hazelnut spread on top, center of batter scoop.
With #24 scoop, scoop on top of the hazelnut spread and spread gently to edge.
Place pan in center rack position.
Bake 15-20 minutes. (Using Bake mode may require extra cook time.)
Melt remaining chocolate chips.
Drizzle chocolate across plate.
Flip out of ramekins to plates immediately.
Sprinkle powdered sugar over cakes.
Add additional garnish, if desired.
Pan for cooktop or bowl for microwave to melt chocolate
Dry measuring cups
(8) 6 oz Ramekins
#60 (.5 oz) scoop
#24 (1.5 oz) scoop
Baker’s Secret Pan or a dark cookie sheet
1 cup Chocolate chips (dark chocolate, 60% cocoa), OR PB chips, melted