Beat eggs with stand mixer on highest speed until about triple in volume, about 6 minutes. The egg consistency is the key to making this recipe work, so don't try to save time on this step.
Measure out Nutella into a glass bowl. Microwave for about 20 seconds to soften. Add in 1/3 of the egg mixture. Gently stir with a spatula in the same clockwise direction until all of the egg is mixed in and no streaks remain.
Then add another 1/3 of egg mixture and fold again until no egg streaks remain.
Pour in remaining third and make sure to scrape the foam that sticks to the mixing bowl into the batter and stir until no streaks remain.
Pour batter into 4 8-ounce ramekins. Bake for 35 minutes or until knife inserted comes out clean.
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