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With its chewy exterior and warm, puddinglike center, chocolate souffle might be considered the more refined cousin of molten cake. With or without creme anglaise, it's a showstopper. Souffle has earned a reputation for difficulty, but following a few key techniques will reward you with a masterpiece every time.

Source: Martha Stewart Living, September 2004



Cook's Notes

Overwhipped whites: You've taken your whites too far if they lose their glossiness and become clumpy. If you have, then your souffle won’t rise properly. But all is not lost: Add another egg white, whip until the consistency is smooth again, and continue with the recipe.

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