murphy.aaron•2mo agoProlific Poster

My chocolate soufflé deflated faster than a balloon

I followed the recipe exactly, but when I took it out of the oven, it sank in the middle. The inside was still gooey, but the rise was gone. I think I might have opened the oven door too early. Has anyone else had this happen? How do you keep soufflés tall?

4 comments

4 Comments

violah432mo ago

Why do they always deflate the minute you peek in the oven like mine did?

patricia_gonzalez2mo agoTop Commenter

Ugh my last cake did the same thing lol.

ruby_jones2mo agoMost Upvoted

Ever try just leaving the oven light on instead of opening the door? I had cakes fall for years until I stopped checking. Now I set a timer for the minimum bake time and only look through the window. If it needs more time, I add just a few minutes at a time. That extra heat loss from opening the door really does make a difference.

laura_schmidt822mo ago

My grandma always said not to open that oven door. It's like anything else, you rush it and the whole thing collapses. Baked goods and big plans both hate to be checked on too soon.