I am practising for my husband's 50th birthday a chocolate soufflé.

However, the next practice, the shuffles rose beautifully but at the last few minutes in the oven the tops seemed to split and they "overflowed" rather than continuing to rise. Did I put too much mixture in the dish? They still tasted great but just looked imperfect and I so want everything to be perfect.

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1 Comment

BerryBaby June 17, 2018
Do you run you thumb around the edge of the soufflé to produce a cap when baked?
This could take the stress off as it inflates.
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