Ingredients

· 200 g Nutella

· 6 eggs

· 40 g corn flour

· 120 g caster sugar

· 1 teaspoon vanilla sugar

· 1 tablespoon unsalted butter

· Icing sugar, to decorate

Method

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 corn flour into a bowl and mix with 60 g of the sugar. Add the egg yolks, two at a time, to the melted Nutella, followed by the vanilla sugar and finally the corn flour and sugar mixture. Preheat the oven to 220°C. Beat the egg whites until they form stiff peaks then fold in 50 g of the sugar. Carefully fold the beaten egg whites into the Nutella mixture but do not work them together too much. Grease six 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 sugar and serve.