After preparing the dish make sure you chill it before filling it.
This will prevent the outside of the souffle from setting before the inside cooks. Bake souffles near the bottom of the oven for best lift. As for dessert souffles ... chocolate souffles fare better than any other dessert souffle. They are so stable that they can be assembled ahead of time, poured into prepared dishes and baked as needed. ~ Chef Wilkinson ~
