Separate the egg yolks from the egg whites and place into two bowls.
3. Step
Mix the chocolate hazelnut spread into the bowl with the egg yolks.
4. Step
In the second bowl, whisk 2 egg whites until stiff peaks form.
5. Step
Fold ⅓ of the whipped egg whites into the chocolate/egg yolk mixture until fully incorporated. Add the remaining egg whites to the mixture and fold gently, but thoroughly, until the mixture is smooth.
6. Step
Pour the mixture into a greased ramekin. Clean the rims so the soufflé rises evenly, and bake for 15-17 minutes.
