Nutella Soufflé

Who doesn't like nutella??? Its so yummy! A mixture of hazelnuts and chocolate....so what better dish to make than a soufflé!!


To make it as light as possible, I used Greek Yogurt that is less watery than regular yogurt. It also balances the super sweet taste of nutella. Other recipes called for the making of an almost creme patissiere which is way more work...and me is kind of lazy.......


Ingredients:
1 cup Greek yogurt
3 eggs, separated
1/2 cup nutella
3 tbs flour
pinch of salt
1 tsp vanilla essence
1/4 cup sugar
6 ramekins - well buttered.


Method.
Set the oven to 425C
Mix the yogurt, egg yolks, and nutella. Add the salt and vanilla essence and mix well.Sift the flour and add that too, mixing well.
Beat the egg whites until they for stiff peaks. slowly add the sugar and keep on beating.


TIP

Take one tablespoon of the egg whites and stir it into the sauce. This will loosen it considerably.

Now take the sauce and pour it into the remaining egg whites. Using a spatula, lift this mixture from the bottom, turn it over, give the bowl a quarter turn and repeat. Do this enough times so that the whites are distributed through, but not thoroughly mixed with, the sauce.
Put in the buttered ramekins , until half full, and place ramekins on a baking tray.


TIP
Starting the soufflé in the hot oven quickly cooks the outside crust which gives the egg mixture something to rise against. As soon as you put the soufflé in the oven, reduce the temperature to 375 to prevent over cooking.


Cook for about 15 mins - DO NOT OPEN THE OVEN!


Serve immediately.




MORE TIPS
The egg white will be stiffer if you use them at room temperature


Do not over mix the whites with the rest of the mixture or you will destroy the air that makes the soufflé light.


An ideal soufflé should have a melting texture, with a barely cooked and soft, creamy center. It will look light and high, and stand for at least two or three minutes without deflating. 

The hardest thing by far is to know the precise moment of their perfection. If you remove the souffles from the oven too soon, they will be undercooked and will fall quicker (you won't make it to the dinner table).

Overcooking, unfortunately, produces the same result, as the air bubbles will eventually burst. With individual ramekins, I would estimate the time between undercooking and overcooking at about four minutes. Experience will help you with that. You just have to try this thing.

Cook souffles at the bottom of the oven if you use traditional (nonconvection) baking, in the middle if you use convection bake

One-week-old eggs are best; very fresh egg whites have a high water content and are prone to graining.

Inadequately buttered ramekins will produce an uneven rise or prevent it completely. The ramekins can be individual or large. Individual ramekins give you a better presentation, but give you less control over the cooking.

Almost everyone knows that beating the egg whites properly is key.  The air, in the form of tiny bubbles, is trapped in the egg foam; as the soufflé bakes, the air expands, causing the soufflé to puff dramatically.  (When the soufflé cools, what does the air do?  It contracts, of course, making the soufflé fall.) The trick is to know when to stop beating — the whites must stay elastic, so that the air bubbles can expand without bursting.  Adding sugar at the right time — after "soft peak" stage — gives the foam stability.