That’s what I said to the puzzled Max Brenner waitress a few years ago. I have moved on a bit since then but I am still intrigued at what makes a perfect souffle. I have made it 4 times in my life with varying results. Once it was to sweet. Once too salty (smoked salmon), another time quite pleased with a green tea version. Last night I learnt to use a dry bowl with no gold fish swimming in the egg whites the hard way. I combined a jog to the nearest convenience store with cooking.

The twiced baked chocolate souffle at Cumulus Inc was just so good. And I tend not to order chocolate desserts at restaurants! The texture was simultaneously dense, bitey and light. The crust also caramalized with an extra bite. My mouth feels tingly now.