Organized me decided to make this Saturday for dessert just for us..just because I could–and also because I actually had everything on hand.

Souffles are deceptively simple. A few ingredients handled just so yield this magic. Of course that magic is pretty ephemeral, eh? Puffy souffle to fallen souffle cake in minutes. It doesn’t dilute the deliciousness of it all, though.

All by way of saying that by the time my souffle made it to the table, it had fallen–but we loved it just the same.

I don’t have the right dish at all, so I divided it into two–I have two pretty, nearly straight-sided bowls from Ikea. I followed Dori’s intstructions to be generous when buttering and sugaring. I filled them about 2/3 full each, and that just didn’t get them to puff beautifully above the rims, but never mind..we were still eating dinner when they came out of the oven, so I quickly snapped a photo…then another when we actually dished some out..fallen heaven, if you ask me, and that is just fine.

The chocolate flavor is strong, there is no eggy flavor I can detect and I love that the sugar on the bowl comes off and gives each bite just a tiny bit of sugary, crunchy texture. I did not make creme anglaise, although I do love it: that just seemed like gilding the lily a bit in this instance. Powdered sugar suits this just fine.

Dorie says leftovers taste great…and she’s right.

Head over to She’s Becoming Doughmesstic for the recipe (and a read…she’s working her way through Julia–good read..)