This time I did everything properly. I followed the recipe exactly. Buttered and sugared the souffle dishes. All the eggs were at room temperatures. The oven was exactly 350 degrees.
One more shot of victory.
I was a little disappointed with how the souffle tasted piping hot from the oven. I thought it tasted like sweet omelette. But once it cooled a little, it became the best chocolate cake ever - with crunchy sugar by the edges, light and melt-in-your-mouth texture and intense chocolate flavor.
After a few minutes, it sank in the middle.
But still looked pretty and tasted even better.
