Can someone tell me why my souffles always rise in an uneven dome shape, when many restaurant souffles rise in a sharp-edged cylindrical shape with nice crisp edges? Is it a function of the recipe itself, or more to do with assembly and baking technique?
Also, I have to give a thumbs down on Mark Bittman's chocolate souffle recipe. It's a good souffle for a beginner (high rise, low chance of failure), but it's severely lacking in chocolate flavor. If you must make it, have some thick melted ganache ready on the side as a sauce. Also, he said 15-20 minute for individual (1.5-2 cup) souffle dishes, but mine took at least 40 minutes. At the 20 minute mark I popped one and it was completely liquid in the center. I took them out after 40 minutes because no one wanted to wait any longer, but I suspect they needed almost an hour in the oven.