Molten chocolate souflee

Justin_113941

I am having issues with my souflees exploding while cooking. I bake for 15 mins 375 convection oven.

fisher23

If you read down in the comments Chris recommend to not use convection that it would cause a distorted soufflé. Check the measurements carefully, I've made this many times with great results, my only suggestion is to cut the salt in about half to 3.5 grams. Heavily butter the ramekins and add table sugar and coat the butter by rotating and tilting, pour excess in the next ramekin. If making a savory soufflé use corn meal or semolina in place of the sugar to coat the ramekins. Soufflés need the rough texture to climb up on. Hope this helps.

Here is a photo of my last ones, 17 minutes at 375°F, no convection fan.