Preheat the oven to 375˚F (190˚C).

Separate the egg yolks from the egg whites and place into two bowls.

Mix the chocolate hazelnut spread into the bowl with the egg yolks.

In the second bowl, whisk 2 egg whites until stiff peaks form.

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.

Pour the mixture into a greased ramekin.

Clean the rims so the soufflé rises evenly, and bake for 15-17 minutes.