Nutella Chocolate Soufflés

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

  1. Preheat the oven to 350°.
  2. Spray four 7 ounce ramekins with canola oil.
  3. Get a roasting pan out and ready. Also, get some water boiling in a kettle (or pot).
  4. In a small bowl, whisk the flour, cocoa and baking powder together.
  5. In a small microwave-safe bowl, cook the chocolate and butter for 1-2 minutes, stopping every 30 seconds to stir. Whisk until smooth.
  6. Finally, in a bowl with an electric mixer handy, beat the eggs, vanilla, sugar and salt until pale yellow (about 5 minutes).
  7. Beat in melted chocolate mixture.
  8. Stir in the flour mixture.
  9. Spoon enough batter to fill the ramekins half-way.
  10. Drop a tablespoon of Nutella into the center of each.
  11. Cover with the remaining batter.
  12. 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).
  13. 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

  1. Follow the same instructions as the above recipe.

 

 

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39 comments

    1. 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. 🙂

    1. 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! 🙂

  1. 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

    1. 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! 🙂

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