Showstopping Chocolate Souffle
With its chewy exterior and warm, puddinglike center, chocolate soufflé might be considered the more refined cousin of molten cake. With or without creme anglaise, it's a showstopper. Soufflé has earned a reputation for difficulty, but following a few key techniques will reward you with a masterpiece every time.
Overwhipped whites: You've taken your whites too far if they lose their glossiness and become clumpy. If you have, then your souffle wonâ€™t rise properly. But all is not lost: Add another egg white, whip until the consistency is smooth again, and continue with the recipe.