My neighbor's 15 minute rest tip fixed my slumping souffle

I kept making chocolate souffles that looked amazing out of the oven then collapsed in 2 minutes flat. My neighbor Karen, who bakes for the church fair every year, told me to let the batter rest for 15 minutes before baking instead of going straight in. I tried it last Sunday with my usual recipe and they held their height for a full 10 minutes after pulling them out. Has anyone else found that resting the batter makes that big a difference, or did I just get lucky?

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