Easy 3-Ingredient Air Fryer Nutella Soufflé (Gooey Chocolate Dessert in 15 Minutes)

You know those nights when you crave chocolate so badly you’d consider licking the inside of the Nutella jar? Yeah. Same.

That’s exactly how I stumbled into this 3-ingredient air fryer Nutella soufflé situation. I wanted something warm, gooey, and dramatic… but I didn’t want to separate eggs like I’m on a baking show audition. I wanted dessert in under 15 minutes. And guess what? This little beauty delivers.

If you own an air fryer and a jar of Nutella, you’re basically five minutes away from becoming your household’s favorite human.

Let’s talk about how to make it — and why it works so ridiculously well.

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Why This 3-Ingredient Air Fryer Nutella Soufflé Works

Ever wondered why soufflés have this “fancy restaurant only” reputation? Honestly, they’re not that complicated. They just need the right ratio and gentle cooking.

This version skips the drama and focuses on three simple ingredients:

• Nutella
• Eggs
• All-purpose flour

That’s it. No butter. No sugar. No temperamental water baths.

The air fryer creates steady heat that helps the soufflé rise beautifully. IMO, it’s actually easier than baking it in a traditional oven.

And the texture?
Crisp edges. Puffy top. Molten chocolate center.

You crack into it with a spoon and it sighs open. I’m not being dramatic. Okay, maybe a little.

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Ingredients You’ll Need (Nothing Fancy)

Let’s keep it simple.

The Magic Three

• ½ cup Nutella
• 1 large egg
• 1 tablespoon all-purpose flour

That’s your base. That’s the whole recipe.

Now, if you want to elevate it just a tiny bit:

• Pinch of salt (brings out chocolate flavor)
• Powdered sugar for dusting
• Vanilla ice cream for serving

But technically? You only need three ingredients.

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Why the Air Fryer Makes This Foolproof

I used to bake soufflés in the oven, and they worked… sometimes. Other times they sank like my motivation on Monday mornings.

The air fryer gives you:

• Even circulating heat
• Faster cooking time
• A perfectly risen top
• Slightly crisp outer layer

If you don’t already have one, I personally use the COSORI Air Fryer Max XL 5.8QT. It heats evenly, fits ramekins perfectly, and cleans easily (bless). You can check it here:
https://amzn.to/4coQvGq

It’s not just for fries. I use mine for desserts weekly. Probably too often. 🙂

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Step-by-Step: How I Make It Every Time

Step 1: Preheat Your Air Fryer

Set your air fryer to 320°F and let it preheat for about 3 minutes.

Don’t skip this. Preheating helps the soufflé rise properly.

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Step 2: Mix It All Together

In a bowl, combine:

• ½ cup Nutella
• 1 egg
• 1 tablespoon flour

Whisk until smooth.

No overthinking. No separating eggs. Just mix until glossy.

It should look thick and shiny.

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Step 3: Prepare Your Ramekin

Lightly grease a small ramekin.

I love using the 6-Ounce Porcelain Ramekins because they’re sturdy and cook evenly. Here’s the set I use:
https://amzn.to/4bMxXzL

They’re perfect for soufflés, lava cakes, and honestly, individual mac and cheese.

Pour the batter about ¾ full.

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Step 4: Air Fry

Place the ramekin inside the air fryer basket.

Cook at 320°F for 8–10 minutes.

At 8 minutes, the center stays gooey.
At 10 minutes, it’s more cake-like.

What do I prefer? Gooey. Always gooey.

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Step 5: Serve Immediately

Soufflés wait for no one.

Dust with powdered sugar. Add a scoop of vanilla ice cream. Grab a spoon.

Enjoy while warm.

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Texture: Gooey vs Fully Set (Your Choice)

One of my favorite things about this recipe? You control the outcome.

• 8 minutes: Lava center
• 9 minutes: Soft, creamy middle
• 10 minutes: Fully baked cake texture

Ever cut into something expecting gooey and get dry cake instead? Tragic. So keep an eye on it.

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Tips & Tricks From My Many Late-Night Experiments

I’ve made this more times than I should admit. Here’s what I learned:

Use Room Temperature Egg

Cold eggs make the batter slightly thicker and harder to mix.

Don’t Overfill the Ramekin

Fill only ¾ full.
Otherwise, it may overflow like an overconfident volcano.

Grease Well

Even non-stick ramekins need a little help.

Let It Rest 1 Minute

Not five. Not ten.
One minute helps it set just enough without losing the gooey center.

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Can You Make It Without Flour?

Yes.

If you skip flour, you’ll get more of a Nutella lava cake texture. It will be softer and slightly more delicate.

Want it gluten-free? Use almond flour instead.

Easy swap.

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Variations I’ve Tried (And Loved)

Once you master the base, things get fun.

Add Chocolate Chips

Extra melty pockets? Yes please.

Peanut Butter Swirl

Add 1 teaspoon peanut butter on top and swirl lightly.

Sea Salt Finish

Sprinkle flaky sea salt before serving. It balances sweetness beautifully.

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Why Nutella Works So Well Here

Nutella already contains:

• Cocoa
• Sugar
• Oil
• Hazelnut
• Emulsifiers

It acts as both flavor and structure.

That’s why this recipe doesn’t need butter or added sugar. Everything is already in the jar.

FYI, I always keep the Nutella Hazelnut Spread 26.5 oz Jar stocked in my pantry:
https://amzn.to/4r9DF3j

It disappears fast in my house.

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Common Mistakes (Let’s Avoid Those)

Overcooking

The number one issue.

Set a timer.

Using Too Large a Dish

If your ramekin is wide and shallow, the center won’t stay gooey.

Stick to 6-ounce ramekins.

Not Preheating

Yes, I’m repeating this. It matters.

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Storage & Reheating (If You Somehow Have Leftovers)

Let’s be honest. Leftovers are rare.

But if you do:

• Store covered in fridge up to 2 days
• Reheat in air fryer at 300°F for 3 minutes

It won’t be as gooey as fresh, but still delicious.

Final Thoughts (From a Fellow Chocolate Addict)

I don’t say this lightly: this might be the easiest impressive dessert I’ve ever made.

It feels fancy. It tastes rich. It takes 15 minutes.

And honestly? There’s something wildly satisfying about pulling a puffed chocolate soufflé out of an air fryer like you planned it all along.

Try it once. Just once.

Then tell me you didn’t immediately plan when to make it again 😉