TOBLERONE® CAKE

2 ounces of dark chocolate
8 ounces of milk chocolate
6 ounces butter
1 ounce all-purpose flour
1/4 teaspoon salt
1 tablespoon hazelnut butter (Nutella®)
6 egg yolks
6 eggs whites
4 ounces granulated sugar, separated into 2 ounces each

Melt together dark chocolate , milk chocolate and butter. Add flour, salt, and hazelnut butter. Combine egg yolks with 2 ounces of sugar, whipping until yolks are light and hold a ribbon. Add yolks to chocolate mixture. Whip egg whites with 2 ounces sugar until you reach soft peaks. Gently fold into chocolate mixture. Pour batter into 4 ounce ramekins and bake at 375 Fahrenheit for 12 minutes.