Souffle is nothing but a lightly baked cake. The main ingredient being egg, the ingredients used in souffle are different from that of cake. Mostly, it does not use more flour or butter as we do in cake. The basic technique used in this is egg whites seperated from the yolk, whites are beaten vigorously until stiff peaks are formed and mixed with cream/mixture in the final step. This gives them a light airy texture. Souffle can be either done in sweet or savoury form. I tried corn and spinach souffle, but I couldn’t tolerate the eggy flavour in it. I somehow wanted to try another recipe of it and decided to try my hands on this easy nutella souffle. Just with two main ingredients, nutella and egg these can be done with little effort.

Another requirement for making this souffle is ramekins. A good reason to get ramekins if you still don’t have them. Yes, I bought the ramekins and was waiting to try them in it. When making the savoury version, I baked using a regular cake pan. It was not too good. Souffle gets cooked perfect in individual servings.  The reason why we use ramekins for souffle is that when it gets out of the oven, it deflates quickly that it is best to serve them in the same mould in which it gets cooked.  There are various sizes of ramekins, so choose the size which suits you the best, smaller being a good option. It can also be used for flan, puddings and individual custards, better option for cooking and serving as well.

It is little bit tricky to get the perfect souffle. Few points may help you acheive a perfect souffle. Use egg at room temperature. Egg whites seperated from yolk should not have any streaks of yolk in it. Also make sure the container of egg white is perfectly dry and free from any fat. These are to make sure the egg whites rise perfectly when beaten. Beat egg whites until stiff peaks are formed, use little powdered sugar  to make them little more manageable.  Never add yolk to a mixture when it is hot. The mixture should be warm and not hot. Grease your ramekins well with butter and then coat with either powdered sugar, cinnamon sugar, cocoa powder or flour.  This will help the souffle rise and stay so for longer. As far as possible try to cook them in individual serving than in bulk to ensure even cooking. Finally don't get afraid of reading all these, souffle anyhow tastes good.