Summary

Ingredients

For the soufflé:

• 225 g Nutella, approx.
• 60 ml heavy cream
• 1 egg yolk
• 1 pinch (s) salt
• 3 egg whites
• 1 tablespoon sugar

Also:

• 1 tablespoon butter, melted
• 2 teaspoons sugar, for sprinkling

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Instructions

1. Preheat the oven to 200 ° C. Smear 6 soufflé molds with the melted butter and coat with the 2 teaspoons of sugar. The entire edge and bottom should be covered on the inside.
2. Mix the Nutella and cream in a bowl. Heat these over a water bath until the mixture is melted and smooth. Then remove the bowl and mix in the egg yolks and salt. In a larger bowl, beat the egg whites until they are firm. Slowly mix in the sugar. Add 1/4 of the egg white to the Nutella mixture and stir. Then add the remaining egg white in 2 steps.
3. Fill the soufflé molds with the batter. It is usually enough to fill it halfway or 2/3 full. If you add more, the soufflé will 1. go over and 2. will not be taller than with less batter. Either wrap the soufflé molds prepared in this way in cling film, freeze and prepare later, or bake them directly at 200 ° C for 16 minutes. Frozen soufflés take 2-3 minutes longer.
4. The soufflé is ready as soon as the surface curves but is still soft.