I did a few chocolate soufflés today, but one of them did overflow when baking in the oven. It took me some time for me to make them, luckily I got them finished and ate one for dessert with the quiche pie and chocolate milk (small). Maybe I can do a little bit more once the soufflés are cooled down mostly or are they okay just the way they are? Perhaps they're okay just the way they are. :)
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