Tasty Repeats [Nutella Souffle]
I think I might have said something about ‘trying new things’ in 2011, right? Maybe a few dozen times? And you’re probably a little tired of it? Lucky for you this isn’t something new. In fact, it’s quite similar to something I wrote about…oh…five days ago. So really, the complete opposite of trying something new. I’ve brought you some of the same old same.
I hadn’t planned on making anything last night, but while looking into souffles and what sort I wanted to try out next, I came across a recipe that shot me out of my seat and right into a carton of eggs. I had everything it called for on hand, and it appeared to be even easier than the simplest dessert. Nutella Souffles! Can you imagine? I forgot about Nutella completely until last night. And coincidentally, my boyfriends mom had just given us a jar! It was written in the stars that I make these puffy little treats.
Instead of the typical custard base used in souffles, this recipe called for a base of Greek yogurt. The tang and texture it gave the finished product was almost comparable to cheesecake, but still soft and fluffy like a souffle. What a combo. I added a little shaved bittersweet chocolate for some extra oomph, and a little more Nutella than called for, but other than that it was followed to the letter.
They rise a little more than I’m used to which I liked. Makes for a really pretty treat. My boyfriend and I plowed through them in about 13 seconds… and it was totally worth having a raw burnt tongue for the next few days.
If you’re looking for an impressive dessert that takes about 10 minutes to throw together, try these out and I promise you won’t be disappointed.
adpated slight from Baking Bites
1 cup plain Greek-style yogurt (regular yogurt tends to be too thin) Preheat the oven to 375F.
3 large egg yolks
1/2 cup Nutella
3 tbsp all-purpose flour
1/8 tsp salt
1 tsp vanilla extract
4oz bittersweet chocolate, shaved of chopped (optional)
3 large egg whites, room temperature
1/4 cup sugar
butter and sugar, for ramekins
Butter six 6-oz (I did about two 2qt + one 6oz) ramekins. Pour a small amount of sugar into each and roll the ramekins to coat (just like flouring a pan). Set on a baking sheet.
In a large mixing bowl, whisk together yogurt, egg yolks, flour, salt, vanilla extract and Nutella until smooth.
In a medium mixing bowl, beat egg whites until foamy. Gradually stream in sugar and continue beating on medium-high speed until all sugar has been incorporated and egg whites have reaches stiff peaks.
Working in two or three batches, gently fold egg whites in to yolk mixture. This can be done with a whisk or with a spatula. Make sure all egg whites have been fully incorporated and no streaks of white remain.
Divide mixture evenly into ramekins, using about 1/2 cup in each and leaving ramekins on the baking tray.
Bake for about 15 minutes, until evenly risen and lightly browned on top.
We didn’t enjoy them. Obviously.
Preheat the oven to 375F.