Chocolate Hazelnut Souffle

Instructions

1. Place your rack in the bottom third of your oven and preheat to 400 degrees fahrenheit.
2. Brush softened butter in 3/4 cup glass ramekins and then sprinkle with granulated sugar until sides are completely covered. Tip on its side and tap gently to remove excess.
3. Place Nutella and cream in a microwave safe bowl and heat at 15 second intervals until combined and smooth. Stir in egg yolks and salt, then set aside.
4. Beat egg whites in a large metal or glass mixing bowl until light and frothy then mix in cream of tartar. Continue beating while slowly adding the tablespoon of sugar until soft peaks form. Careful not to over mix.
5. Using a spatula carefully fold 1/3 of beaten egg whites into the nutella mixture to make it less dense. Then fold the remaining egg whites in the nutella mixture in two groups. Do not over mix. Pour the soufflé mixture into the two ramekins filling completely.
6. Level off the top of your ramekins with a strait edge and then press a gutter with the tip of a finger around the edges of the ramekins. (This will help them rise)
7. Bake soufflés on baking sheet until they rise and the tops feel firm. (About 14-16minutes) Top with powdered sugar and serve immediately as they start to fall as soon as they cool.