Nutella Soufflé is just nothing short of addicting! It ‘s rich, moist, and decadent – just exactly how I always wanted my cake and brownies to be like.
Making souffle is easy, it may be tricky at first, but once you’ve got the hang of it, it’s just as easy as pie! It only took me two attempts to finally had it risen sturdier for a ‘longer’ time than my first try, and by longer, I mean two to three magical seconds more. Yes, you read it right! The towering peaks of souffle can only keep its height for one to three seconds. Then, the souffle starts to deflate when exposed to cold air.
The heat of the oven is what causes the air inside the souffle to expand; thus, its top part rises. That’s the reason why souffles shrink right away when removed from the oven.
There are three major things I learned upon recreating this recipe (twice). First, place your souffles at the bottom of the oven when baking. They say, that part produces higher peaks compare to any other part of the oven, and I think it’s effective! Below is the proof.
Second, well-mixed egg whites! Use a handheld electric mixer so you can feel the stiffness of your egg whites. We’re not looking for stiff peaks like that of meringue’s, but a little closer to that of almost perfect!
Third, Nutella has a thick consistency, but for souffles to rise higher, we have to give it a lighter texture! So take it to a two to three minute trip inside the microwave or in a double broiler, until it becomes liquidy.
Lastly, as what I’ve always reiterate in my posts, baking is an exact science. Follow the instructions precisely to achieve the expected results. If you fail at first, yes, it’s disappointing but don’t be afraid to “start over again.” 🙂
If you have questions about the recipe, feel free to comment them below! Happy baking!
Disclaimer: This recipe is adapted from www.laurainthekitchen.com
- 2 Eggs, Separated
- ½ cup of Nutella
- 2 Tbsp of Granulated Sugar
- ¼ tsp of Salt
- ½ tsp of Vanilla Extract
- ¼ tsp of Cream of Tartar
- ) Preheat the oven to 375 degrees. Spray two 6 oz ramekins with non-stick spray, dust each ramekin with some cocoa powder and set aside.
- ) In a large bowl, whisk the egg whites with the cream of tartar until they develop stiff peaks, set aside.
- ) In another bowl, using the same whisk, beat together the egg yolks and sugar until thick and pale.
- ) Add the nutella and mix until you have a smooth creamy mixture.
- ) Gently fold in 1/3 of the egg whites to loosen up the better a bit then fold in the remaining egg whites.
- ) Fold in the remaining egg whites, divide the mixture between the two ramekins and bake them for 15 to 17 minutes or until they have puffed up but still have a little giggle in the center.
- ) Serve immediately!