Preheat your oven to 350°F.

In a bowl safe for the microwave, combine chocolate chips and butter. Microwave for 1 minute, then stir until the chocolate and butter meld into a heavenly mixture.

In that same bowl, add flour, powdered sugar, cocoa powder, milk, salt, and vanilla extract. Mix until just combined—no need to overdo it! Pour this delightful batter into a greased 8-ounce ramekin.

Now, here comes the magic: place the hazelnut truffle right in the center, letting it sink into the cake batter.

Bake for 20 minutes. Once done, let it cool for 10 minutes. Gently use a butter knife to loosen the sides, then flip the cake onto a plate. Sprinkle extra powdered sugar on top if you fancy a bit more sweetness.