Mix the hazelnut chocolate spread with the egg yolk. Preheat the oven to 190°C/375°F.
Grease the ramekins with softened butter, then coat them with sugar, ensuring the sugar covers the entire surface. Pour out any excess sugar.
In a separate bowl, combine the egg white with the Group B ingredients. Use an electric mixer to beat until stiff peaks form.
Gently fold half of the beaten egg white into the hazelnut chocolate mixture until well combined. Then fold in the remaining egg white using a folding motion.
Pour the mixture into the prepared ramekins, smoothing the surface with a spatula. Clean the edge of the ramekin with your thumb
Place the ramekins in the preheated oven at 190°C/375°F and bake for 12－15 minutes or until the surface is golden brown. Remove from the oven, sprinkle with powdered sugar, and serve immediately.
Notes
Tips and notes1 if_Hazelnut chocolate spread is almost finished, and it's no longer as smooth as it was at the beginning. You can add 1 teaspoon of olive oil and mix it well to make it smooth again.2 Every oven's heat varies, so baking times need to be adjusted accordingly