As I started making my first chocolate soufflés, I knew that this could be shining brilliance, or just utter, sheer stupidity. A complete non-baker, I was trying to go by the book - Ramsay's book, of course. But, dammit, as I scraped the upper rim clean to help the soufflé rise, I took off some of the butter. Result: a top that stuck, splitting open from the inside as it heated up.
For a first effort, not tragic. I'll have the entire holidays to develop this dish . . . I'll get it. Eventually.