Chocolate Souffle

Brush butter from the bottom of ramekin upwards, dust with cocoa powder, shake out excess.

Whisk egg whites until stiff peaks appear.

In a separate bowl, whisk sugar and egg yolk until it turns to a pale color, then add in vanilla, salt and Nutella.

Fold in egg whites in three times gently, leaving white streaks in the batter.

Spoon the batter in ramekin, run thumb around inside of the rim to make the soufflé rise straight.

Bake at 180C for 15 minutes.

Dust top with powder sugar.