It seems such a shame to actually serve a successful souffle. You start to dish it out and you just watch it deflate - somewhat like a beach ball that has small hole in it!
I was more an extreme liberal with my sugar coating of the souffle dish. So much so that I found the sugar a bit annoying as I ate the crust. That was truly a shame because I really enjoyed the crust. I just found the extra sugar a trifle exasperating as it added a layer of sweetness to the dessert that I did not think it needed.
I cut the recipe in half - another stress factor for me, but it worked quite well. I ended up baking the souffle for about 26 minutes. I think it's time to invest in an oven thermometer, I don't think half a souffle should have taken quite that long. I was fearful that my checking it twice would cause a collapse but fortunately that did not happen.
Other than the slightly overly sweet taste imparted to the crust by the sugar I found the souffle to have exactly the taste a dark chocolate lover would want. It was really an easy dessert to pull together and makes quite a statement when you pull it out of the oven. It is definitely going to be added to my repertoire. For those of you who are not the proud owners of the Book Susan of She's Becoming Doughmestic has posted the recipe.