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Heat oven to 325°.
Spray 6 ramekins with non-stick cooking spray.
Combine butter and chocolate chips in a medium sized microwave safe bowl. Heat in the microwave on high, stirring every 20 - 30 seconds, until chocolate and butter have completely melted.
Add hazelnut spread and sugar to bowl after chocolate.
Stir well and let mixture come to room temperature, then add eggs and combine well.
Pour batter evenly into 6 ramekins and bake for 35 - 45 minutes, or until cake is set.
Let cool and garnish with fresh berries and powdered sugar before serving.