Tim I seem to remember from my college days many moons ago, we were told that the dishes were that shape, ie: straight sided, to allow the souffle to rise easily up the sides. So if you put it into another type of dish, it may help if it is straight sided too! (Course could just be an old wives tale bought about by pretentious chef lecturers!)
It reminds me of one of the best puddings I have ever tasted......Fresh, hot, strawberry souffle, which was delivered to the table, a hole made in the middle, and it was then filled with thick cream and more fresh strawbs! Delish!!