Chocolate Souffle

Chocolate soufflé is a very popular French dessert and comes a long way. Personally, a soufflé is a very challenging baking item to make. It is one of those things you must try over, and over x 100 (just joking!) times if it flops. Personally I am not really fond of making them myself. But I have made it a few times myself, as well as a savoury cheese soufflé starter at one of my previous jobs. You must prepare your work plan beforehand, and work very very quickly once it comes out of the oven. The soufflé falls down a few minutes after baking, so you need to serve this dish really fast if you add a lot of garnishes or making the plates look beautiful. I would strongly recommend you decorate your plate before starting to make the soufflés. And choose decorating ideas that do not mind standing a bit or does not get badly effected by standing a bit. You must actually still eat the soufflé while it is still risen and has not yet fallen down. The classical way of baking a soufflé is to serve them in the old-fashioned, or I would gladly rather say, white soufflé ramekins individually. Chocolate soufflé is best served warm with a sweet dessert wine.