February 28. National Chocolate Souffle day.

A Souffle is a french cake that is made with egg yolks and beaten egg whites, lightly baked and sweetened. It is tricky to make. It's probably up there with macarons. They can be a pain to make but once you get the technique down, it becomes really easy. It really is, you just have to be very careful.

The eggs should always be at room temperature. Cold ones will not be as stiff and could cause problems for your souffle.

For chocolate souffle's, always use good quality chocolate. 

Be very careful when you fold the egg whites into the chocolate, you do not want your egg whites to deflate.

Serve the souffle's immediately after you take it out of the oven as they quickly deflate.

Top with powdered sugar, ice cream, custard, or whatever you want.

ENJOY your souffle!