Going pro

I am a true believer of practice makes perfect.
Here I go again, whipping up another batch of chocolate souffle to impress my parents that I can make flawless french dessert.
These are baked perfectly to the right consistency, with very light sugary but intensive chocolate flavor.

With one dig into the souffle, the shell still holding up strong.

The good souffle should have a cake like texture instead of watery baked dough which can easily be found in some so called french restaurants in hk. It should have a sense of lightness, so delicate that deserved to be consumed with extra care and appreciation.Yummy!