point me

i just made my virgin soufflé!
buttered and sugared ramekin. the grains of sugar are supposed to help the soufflé climb as it bakes, so that it rises tall and mighty.
and the soufflé is simply this: highly flavoured eggs. you just separate the eggs, mixing the egg yolks into a flavoured base, and then whipping the whites separately. folding in the whites provides the leavening power of the soufflé. and it's a good way to use up excess egg whites stashed in the deep freeze. (and probably a lot easier than macaroons.)
and that's that. i love the billowy look of the whipped egg whites (with a little sugar). after folding the whites into the yolky base, everything gives way to chocolate and turns brown. the batter is done.
portioned into individual ramekins. (soufflé was the very reason i bought them in the first place!) then, due to lack of mouths, and as an experiment, i stored some of the ramekins in the refrigerator to see if an overnight retardation would destroy the leavening power of the whites. (normally to make in advance, you stop short of whipping and folding in the whites, but some books i read said you could leave the mixture out for a while even after folding in the whites.)
they say the slightest draft can literally blow the tops off. a slight jerk could cause them to collapse. or even a loud noise. so i was careful not to disturb them until time to take out from the oven.
i didn't really like the cracks on top, but i suspect that's because i made a guestimation on the baking time and temperature. the recipe was for baking in a single large soufflé dish.

so, as you can see, the sides didn't entirely rise straight up vertically. i thought they would uniformly - and rapidly - rise to form a column. (which makes me think of the experiment where we put sugar into concentrated sulphuric acid, and a thick black column rose out of the container.) some sides were slumped, but where the rise is vertical, it's quite stunning i think. maybe i should have sugared the sides more thoroughly.
anyhow, they deflated very quickly once i took them out of the oven. (how do the bakerzin ones stay tall from the kitchen to the table?!)
but anyway, these were significantly different from bakerzin's. they're not as wet inside. more like a fluffy cake than tofu. (and i think it's nicer than the tofu-like ones at bakerzin.) are they supposed to be just moist or wet inside?