The soufflé au chocolat noir experiment was successfully conducted, and I am happy to share that the result was great! After overcoming the intimidation of its secrecy and the respect I've always felt for this desert, I fully agree with the cooking engineer that "the difficulty in preparing a soufflé has been somewhat exaggerated over time". I think that the French have conspired to make it look so difficult to prepare, so that they (and the big chefs around the world) have the monopoly over it:). But believe me - it is as easy as pie! It's even easier than making an ordinary tea cake (which I never can get quite right). It's also times easier to cook than a good creme caramel, which is another desert I've cooked several times.