4-Ingredient Nutella Molten Souffle, Ready in 25 Minutes Step-by-step instructions

Before you start

Before starting, measure all ingredients and set out the ramekins. Butter the ramekins generously and coat with sugar, tapping out the excess. Separate the eggs, placing the whites in a clean, dry mixing bowl and the yolks in a small bowl.

Warm the Nutella in a microwave-safe bowl until soft and stirrable, about 20 to 30 seconds. Preheat the oven to 375°F (190°C) and position a rack in the center. Have a baking sheet ready to hold the ramekins.

Instructions

Prep and Mix

1. 1Warm the Nutella and yolks
   Heat the oven to 375°F (190°C). Brush four 6-ounce ramekins with softened butter, then coat with sugar, tapping out any excess. In a medium bowl, warm the Nutella in the microwave in 20-second bursts until soft and stirrable. Whisk the two egg yolks into the warm Nutella until fully combined and glossy.
   Look for The mixture is smooth, shiny, and slightly warm to the touch.
   Tip Warming the Nutella makes it easier to fold in the egg whites without deflating them.
2. 2Beat the egg whites
   In a clean, dry bowl, beat the three egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the caster sugar, a spoonful at a time, while beating. Continue beating until stiff, glossy peaks form that hold their shape when the beaters are lifted.
   Look for The peaks stand straight up and the meringue is glossy, not grainy.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Make sure no yolk gets into the whites, or they won't whip up properly.
3. 3Fold in the egg whites
   Using a rubber spatula, fold one-third of the beaten egg whites into the warm Nutella mixture to lighten it. Gently fold in the remaining whites in two more additions, using a sweeping motion that goes down the middle and up the sides. Fold just until no white streaks remain, being careful not to overmix.
   Look for The batter is uniform and airy, with no visible streaks of white.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Fold gently and slowly; the goal is to keep as much air in the batter as possible.

At the end of this phase, you should have a smooth, glossy Nutella-yolk mixture and a bowl of stiff, glossy egg whites. The meringue should hold firm peaks and not slide out of the bowl when tilted. The ramekins are buttered and sugared, and the oven is preheated. The batter is ready to be assembled.

Bake to Rise

4. 4Fill the ramekins
   Divide the souffle batter evenly among the prepared ramekins, filling each to about 1/2 inch from the top. Smooth the tops with a spatula. Run your thumb around the inside rim of each ramekin to create a small gap between the batter and the dish, which helps the souffle rise evenly.
   Look for The ramekins are filled evenly and the rims are clean.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip The thumb swipe is a classic souffle trick for a tall, even rise.
5. 5Bake the souffles
   Place the ramekins on a baking sheet and transfer to the oven. Bake at 375°F (190°C) for 14 minutes, until the souffles have puffed about 2 inches above the rims and the tops are golden brown. Do not open the oven during baking, as the cold air can make them fall.
   Look for The tops are puffed high and feel set to the touch, but the centers are still soft.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Set a timer and resist the urge to peek; the souffles need steady heat to rise.

The souffles should be puffed dramatically above the rims, with golden brown tops. The kitchen will smell of toasted hazelnuts and chocolate. The center should look slightly soft, and the edges should be set. Do not open the oven during baking; trust the timer.

Crack and Serve

6. 6Crack and serve
   Remove the souffles from the oven and serve immediately. To serve, use a spoon to crack through the sugar-crusted top, revealing the molten Nutella center. Pour cold heavy cream into the cracked center and enjoy the contrast of warm, airy souffle and cool, rich cream.
   Look for The crack is audible, and the center flows slowly like warm chocolate.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Have the cream ready before the souffles come out of the oven so they are served at their peak.

When you crack the top with a spoon, you should hear a crisp sound and see a slow flow of molten chocolate. The interior should be airy and light, with a gooey center. Pouring cold cream into the crack creates a beautiful contrast and finishes the dish.

Common mistakes

The most common mistake is overmixing the batter, which deflates the egg whites and results in a dense souffle. Fold gently and stop as soon as the whites are incorporated. Another mistake is opening the oven during baking, which lets in cold air and can cause the souffles to collapse.

Skipping the butter and sugar coating on the ramekins will make the souffles stick and rise unevenly. Also, using a spread that is too cold or too thick can make folding difficult, so warm it slightly first. Finally, don't let the souffles sit after baking; they wait for no one.

How to tell it’s done

The souffles are done when they have puffed about 2 inches above the rim and the tops are golden brown. The outside should feel set to the touch, but the center should still be soft and molten.

To check without opening the oven, gently shake the baking sheet; the souffles should have a slight wobble in the center.

The internal temperature of the egg mixture should reach 160°F (71°C), but the souffle is best served immediately while the center is still saucy. Overbaking will dry out the center, so err on the side of slightly underdone rather than overdone.

• Egg dishes: 160°F (71°C) in the thickest part