Nutella Souffle

20 Feb

Did you know it’s customary to give your loved ones gleaming, brand new stand mixers for President’s Day? It’s my new favorite holiday tradition. Alert your family–it’s time you got in on this too. This is a particularly useful and beautiful gift: especially when the one you owned before decides to give up the ghost in the middle of your big cupcake project. Yes, I love my ice cream scoop but it can only go so far.

She is the most precious thing I’ve ever laid my eyes on. She is the sports car of my kitchen: so powerful and shiny. The admiration I feel is only surpassed by the urge I have to make things with her. Which brings me to her maiden voyage: Nutella souffles. (If you’ve never had Nutella, getting some right now and eating it with a spoon directly out of the jar is your top priority. Do not pass GO, do not collect $200.)

I was tempted to make something that required a lot of mixer work–like meringues so she could really show what she’s got. But I have to admit that my desire to eat Nutella all the livelong day got the better of me. The truth is, you probably shouldn’t attempt this dessert unless you’re serious about the amount of chocolate you’re ready to consume in one sitting. It’s intense–and once you delve into one of these babies there’s no turning back. But oh, it’s so worth it.

Nutella Souffles

Adapted from Chocolate and Carrots

Printable Recipe

1/2 cup flour

1/2 cup cocoa powder

1/4 teaspoon baking soda

1/4 teaspoon instant coffee

4 ounces chocolate chips

1/2 cup butter

3 eggs

1 egg white

1 teaspoon vanilla extract

3/4 cup sugar

about 6 tablespoons Nutella

Preheat oven to 350°. Prepare ramekins with cooking spray and find a roasting pan that is large enough to accommodate all of them.

In a medium bowl, whisk together flour, cocoa powder, baking powder, and instant coffee. Set aside. Meanwhile, in the top of a double boiler, melt chocolate chips and butter together. Let cool slightly.

Beat together eggs, vanilla, and sugar until the mixture turns light yellow. This should take about 5 minutes.  With the mixer running on low speed, pour in the cooled chocolate mixture, beating until incorporated. By hand, fold in the flour mixture until just combined. Fill each ramekin about halfway and drop a generous tablespoon of Nutella into the center of each one. Top with the remaining batter.

Place the ramekins in the roasting pan. Carefully pour hot water in until it reaches about half way up the sides. Bake 30 minutes, until the cakes appear dry on top.

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