This fantastic Soufflè di Nutella – Nutella Soufflé recipe is so delicious. Do you ever wonder what the word “Soufflé” means? The literal definition is, “To blow up”. The perfect soufflé will be light and fluffy in texture with a creamy centre (not runny). I hope you like it.
- 4 large eggs, separated
- 43 g (3 tablespoons) unsalted butter, softened, to grease
- Finely grated chocolate, for dusting
- 257 g (¾ cup + 1½ tablespoons or 9 ounces) Nutella
- Pinch of salt
- 1 tablespoon Frangelico (hazelnut liqueur), optional
- 1 teaspoon pure vanilla extract
- Separate cold eggs, placing egg yolks in large bowl and egg whites in bowl of electric stand mixer, cover bowls with plastic wrap and set-aside allowing eggs to come to room temperature, 30 minutes.
- Preheat oven to 190° C (375° F). Using a small pastry brush, grease (using even upward strokes) each ramekin well with softened butter (this will help soufflè rise). Chill ramekins for 5 minutes. Apply a second coat of softened butter as before (to ensure the soufflè doesn’t stick to the ramekin). Dust each ramekin liberally with grated chocolate; roll and tilt ramekin to ensure ramekin is evenly coated. Remove any excess chocolate.
- In large heatproof bowl set over a saucepan of just simmering water heat nutella over medium-low heat, stirring constantly until smooth and Nutella is melted. Remove from heat, set-aside to cool slightly.
- Meanwhile in bowl of electric stand mixer fitted with whip attachment whisk eggs and salt at medium speed, 1 minute. Increase mixer speed to high and beat until stiff peaks form (to give volume to the souffles), about 3 minutes.
- In a large bowl, using a large balloon whisk, whisk egg yolks and melted Nutella until well combined.
- Whisk in Frangelico and vanilla.
- Stir 2 tablespoons egg whites into chocolate mixture (to loosen mixture). Using a large spatula carefully fold in one-third remaining egg whites. Fold in another third (gently fold to prevent loss of volume); fold in remaining egg whites.
- Spoon mixture into ramekins, filling three-quarters full. Press small spoon into mixture to fill any gaps. Spoon mixture into ramekins, filling right to the top. Bang each ramekin on countertop to fill sides of dish.
- Working with one ramekin at-a-time; with one hand hold the ramekin over the bowl, with the other hand take a large palette knife and pull it across the top of the ramekin (away from you) so the mixture is flat letting the excess mixture fall into the bowl. Take a minute to wipe away any splashes off the outside of each ramekin and also on the rim (otherwise the mixture will burn on while baking).
- To prevent mixture from sticking to top of mould, and to give a straight finish, run your thumb around the rim of each soufflè, slightly inside the mixture (this will help the soufflè to rise evenly).
- Bake until soufflès rise (by about two-thirds of their original height) and tops are set but jiggle when moved, 15 to 17 minutes.
- Serve Soufflè di Nutella immediately with a dusting of grated chocolate. You may also want to serve with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.