Chocolate Hazelnut Souffle
Melt the butter, add nougat spread and mix well. Let to cool. Grease and flour four small souffle ramekins. Beat the egg whites with 1/3 of the sugar until stiff. Beat the egg yolks with 2/3 of the sugar over a double boiler.
Remove the egg yolk mixture from the heat and continue to beat until the mixture has cooled. Combine the egg yolk mixture with the nougat mixture. Fold in the egg whites. Fill the ramekins and bake in a preheated 200°C (approximately 400°F) oven for 6 to 8 minutes. Remove and serve immediately.