Bake a perfect soufflé.

“Well, wouldn’t you know that my first assignment in a restaurant kitchen was to make three different soufflés? For about 200 people over two dinner seatings…on NEW YEAR’S EVE! Um, ok. [...] I was supposed to have three different bases ready to mix soufflés to order. No big deal, except that I had to mix and bake them in a shared oven (so much for keeping the oven door closed) and time them perfectly so that they were baked, plated, garnished and ready for waiters to whisk them to the guest’s table at just the right time [...] and before they fell. [...] In the end, I pulled it off. I lost count of how many soufflés I made that evening, but they all made it to the tables on time and delicious. Not one fell prematurely. I got nauseous just thinking about soufflés for about six months after that night and I still get nervous around large quantities of sugar and salt positioned too closely together, but I can make a soufflé with my eyes closed.”

“One dessert I have always been quite intimidated to make has been a soufflé. I've always thought there was something that would go quite wrong. Additionally, I’ve never ate a soufflé before. It is nerve-wracking to bake something with no clear goal for the end result. But, let me tell you. I made this chocolate soufflé recipe recently and it was…. kind of easy? [...] I didn’t know what to expect from the chocolate soufflé as I’ve never had one before. Let me tell you, it is light as air. The batter is mainly whipped egg white so the interior structure doesn’t set like a bread/cake/cookie. It literally feels like a no calorie dessert because that is how light it is [...] The chocolate soufflé had a rich chocolate flavor and was just slightly sweet.”