I have never baked a souffle before and I tried this recipe last night. It rose beautifully and was fairly simple to make. The chocolate flavour was rich and intoxicating. The texture was light and airy with a moist almost like a lava cake-like center. I'm not sure if that means I didn't bake it enough, but it was still really good (I made one big one as opposed to six little ones and extended the bake time to 55 minutes). I used cointreau instead of dark rum since I didn't have any and I could not even taste the orange flavour. I will try the dark rum next time to see if there is a flavour difference. I think this will go really well with a vanilla ice cream or a banana one. Yum!

I have never baked a souffle before and I tried this recipe last night. It rose beautifully and was fairly simple to make. The chocolate flavour was rich and intoxicating. The texture was light and airy with a moist almost like a lava cake-like center. I'm not sure if that means I didn't bake it enough, but it was still really good (I made one big one as opposed to six little ones and extended the bake time to 55 minutes). I used cointreau instead of dark rum since I didn't have any and I could not even taste the orange flavour. I will try the dark rum next time to see if there is a flavour difference. I think this will go really well with a vanilla ice cream or a banana one. Yum!

I made this to use up some aging eggs and leftover leeks. It was amazing. The tarragon really adds to the overall flavor. I used a loaf of 'green onion' bread rather than plain white bread which gave the strata a bit more substance. A definite make again recipe.

I made this to use up some aging eggs and leftover leeks. It was amazing. The tarragon really adds to the overall flavor. I used a loaf of 'green onion' bread rather than plain white bread which gave the strata a bit more substance. A definite make again recipe.

This was one of the best Frittata's I've ever made. And a perfect use for swiss chard. I wouldn't change a thing and will definitely be making this again.

This is similar to a Spanish torta with the addition of potatoes. Add a bit of cooked chorizo before putting it in the oven and you've got a complete meal

This was one of the best Frittata's I've ever made. And a perfect use for swiss chard. I wouldn't change a thing and will definitely be making this again.

This is similar to a Spanish torta with the addition of potatoes. Add a bit of cooked chorizo before putting it in the oven and you've got a complete meal