Warm, Gooey, Rich, and Beautifully Baked.
This is the Nutella Chocolate Soufflé.
This recipe makes 4 hefty servings (7 oz each), but you could also modify it to fit 6 (6 oz) ramekins for smaller servings.
As this dessert is so rich, you will definitely want to find either your ice cream scoop or your whipping cream canister.
This is a necessity.
Either one.
I chose low-fat vanilla frozen yogurt (Publix brand is the BEST). Logan had whipped cream. No surprise there considering he will have anything with whipped cream. I have to always keep our fridge stocked. However, this week, I bought organic heavy whipping cream to make a special treat for Logan with homemade whipping cream. He’s going to be so happy! 
Nutella Chocolate Soufflés
adapted from all you magazine: February 2011 issue
Ingredients
- 1/2 cup unbleached all-purpose flour
- 1/2 cup unsweetened special dark cocoa
- 1/2 teaspoon baking powder
- 4 ounces semisweet chocolate chips
- 8 tablespoons unsalted butter, cut into pieces
- 3 large eggs
- 1 egg white
- 1 teaspoon vanilla extract
- 3/4 cup cane sugar
- 1/4 teaspoon salt
- 4 tablespoons Nutella
How-To
- Preheat the oven to 350°.
- Spray four 7 ounce ramekins with canola oil.
- Get a roasting pan out and ready. Also, get some water boiling in a kettle (or pot).
- In a small bowl, whisk the flour, cocoa and baking powder together.
- In a small microwave-safe bowl, cook the chocolate and butter for 1-2 minutes, stopping every 30 seconds to stir. Whisk until smooth.
- Finally, in a bowl with an electric mixer handy, beat the eggs, vanilla, sugar and salt until pale yellow (about 5 minutes).
- Beat in melted chocolate mixture.
- Stir in the flour mixture.
- Spoon enough batter to fill the ramekins half-way.
- Drop a tablespoon of Nutella into the center of each.
- Cover with the remaining batter.
- Transfer the ramekins to the roasting pan, fill with 1/2″ of hot water, and bake until the cakes have risen and are cracked on top (about 30 minutes).
- Let cool for 5 minutes.
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Then, I modified it to see about making it a little less bad.
However, the version below was more of a mini-cake and didn’t have that ooey-gooey inside. Boo. But, it was still so good.
If I were to make them again, I would make the first version and just splurge on the health factor. Delicious!
Nutella Chocolate Soufflés: Healthier Version
Ingredients
- 1/2 cup whole wheat pastry flour
- 1/2 cup unsweetened special dark cocoa
- 1/2 teaspoon baking powder
- 4 ounces semisweet chocolate chips
- 6 tablespoons unsalted butter, cut into pieces
- 2 eggs
- 2 egg whites
- 1 teaspoon vanilla extract
- 3/4 cup cane sugar
- 1/8 teaspoon salt
- 4 tablespoons Nutella
How-To
- Follow the same instructions as the above recipe.
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Delicious Caroline!!
I love nutella!!
Kisses
Carol
These looks fantastic. I may have try them on Monday for Valentine’s Day
You definitely should. And splurge for the first addition.
You and your family will love them….especially if they’re like me and melt over anything chocolate. 
they look absolutely delicious!
ohh, they are.
Yummmmm, this would be seriously good for Valentine’s Day, or any day of the week.
That is a definite yes. Perfection.
These look amazing. I definitely have to try them out for Valentine’s day!
They are amazing. You should definitely try them.
Oh my goodness, those are amazing! I need to make these!
Yes. Yes, you do.
mmmm. These look fantastic!
Thanks Melissa!
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oooooo… i have a new found love of nutella… will have to bookmark this for later use!! thanks for sharing!
My pleasure! I hope you enjoy them…they are fabulous!
Fabulous!! Thanks for the recipe.
Hi! I just wanted to let you know we featured you on WhipperBerry today.
thanks for the recipe. they look amazing! I’m making these for my husband tonight.
Aww, you’re welcome Krystal! I hope you and your husband enjoy them and have a great Valentine’s!
I just made these for my boyfriend for valentines day and they were AMAZING!! So chocolateyyy and delicicious! Thanks for the recipe!
Awww! Yay! Makes me so happy!
I’ve never seen anything like this before. Great work.
Thanks Mark!
This looks delish! Wondering what the boiling water is for though??
Thanks Angie! If you look in step 12, you can kind of see from the photo that you pour the hot water in the baking dish around the ramekins about 1/2″ up. Let me know if you have any more questions!
Thanks!! I kind of thought that might be what it was for, but just wanted to make sure!! Making it tonight!!
Yay! Jealous! Now I really want one.
hey, I just want to let you know that I made these for V-day and they were A-M-A-Z-I-N-G! I’m going to give you a little shout out on my blog this sunday and link to this post, if you’d like to check it out.
Thanks!
Sassy Sanctuary
Awesome! Thanks Krystal!
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I haven’t made souffles before with Nutella…but now I will. Thanks for sharing this recipe!
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These look yummy…do you have a “print” button that I am missing?
Unfortunately, I don’t…however I’m working on some changes that will be coming in the next couple of months. So keep on the look out!
Stunning photos!! The dish looks mouth watering! Great post and recipe.
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