Preparation time: PT20m
Cooking time: PT30m
200 g (7/8 cup) Nutella
40 g (1/4 cup) cornflour/cornstarch
120 g (2/3 cup) caster/superfine sugar
1 heaped tsp vanilla sugar
15 g (1 tbsp) unsalted butter
icing/confectioner's sugar, to decorate
Melt the Nutella in a bain-marie or in a bowl over a pan of simmering water.
Break the eggs and separate the whites from the yolks. Sieve the cornflour/cornstarch into a bowl and mix with 60 g (¹/3 cup) of the sugar.
Add the egg yolks, two at a time, to the melted Nutella, followed by the vanilla sugar and finally the cornflour/cornstarch and sugar mixture.
Preheat the oven to 220°C (425°F/Gas 7). Beat the egg whites until they form
stiff peaks then fold in 50 g (1/4 cup) of the sugar. Carefully fold the beaten egg whites into the Nutella mixture but do not work them together too much.
Grease 6 moulds or small soufflé dishes and dust with the remaining sugar. Pour the mixture into the dishes and bake for 25–30 minutes.
Remove from the oven, sprinkle the soufflés with icing/confectioner's sugar and serve.
Recipes and images from Nutella: The 30 Best Recipes by Ferrero (Murdoch Books), available now in all good bookstores and online.