You can also make this in one big dish--you'll want a 4- or 5-cup souffle pan.
Serves: 4
Ingredients
About 1 teaspoon softened butter
3 tablespoons sugar plus extra for the ramekins
⅓ cup nutella
2 egg yolks
4 egg whites
pinch salt
¼ teaspoon cream of tarter (optional; helps make sure you don't overbeat your egg whites)
Instructions
Preheat the oven to 375°F.
Butter the ramekins or big soufflé dish. Sprinkle the bottoms and sides with sugar, then dump out any extra.
In a medium bowl, combine the nutella with the egg yolks.
The mixture will be a little bit thick and hard to stir, but you shouldn't have a real problem incorporating them. Set aside.
In a large bowl, beat the egg whites with a pinch of salt and the cream of tarter, using a handheld mixer on medium speed. When they hold soft peaks (about 2-3 minutes), add the 3 tablespoons of sugar in a slow, steady stream, beating the whole time. Increase to high speed and beat until the egg whites hold stiff peaks. (That means when you raise your beaters out of the bowl, they leave behind a sturdy-looking mountain.) Pour about ⅓ of the whites into the nutella and stir to combine. Then, working very gently, pour the nutella mixture into the remaining whites and fold until thoroughly combined.
Pour ¼ of the batter into each ramekin, then bake until puffed and crusted on top, about 12 minutes. The soufflé should still jiggle a bit when you touch the pan. Serve immediately, before they deflate! Dollop some unsweetened whipped cream on top if you like.
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2011/10/nutella-souffle.html