My chocolate souffle collapsed in the oven last night

I spent 45 minutes whipping egg whites and folding in melted chocolate for a valentines day dessert at 8pm. The whole thing deflated into a sad puddle when I opened the oven door too early to check on it. Has anyone figured out the exact minute mark where you can peek without ruining the rise?

3 comments

3 Comments

patricia_schmidt1416d ago

Respectfully, peeking is just ONE risk - overmixing the batter killed my first three tries.

fiona_young16d ago

Exactly, and the thing is, peeking doesn't always ruin it if you're quick. But overmixing is a death sentence. I had a batch of chocolate chip cookies turn into frisbees because I kept stirring trying to get every last bit of flour incorporated. You gotta stop the second the streaks disappear, even if it looks lumpy.

emmaallen16d ago

Oh man, folding it gently just til it comes together was my big lightbulb moment.