Recipe - Hot Chocolate Souffles

9 ounce Semisweet chocolate, chopped
4 lg Egg yolks
2 tablespoon Dark rum
1 tablespoon Unsalted butter, melted
6 lg Egg whites
1 pn Cream of tartar

In the top of a double boiler set over simmering water, melt the chocolate,
stirring, until it is smooth. Remove the pan from the heat, add the egg
yolks, one at a time, whisking well after each addition, and whisk in the
rum and butter. Transfer mixture to a large bowl.

In a bowl with an electric mixer, beat the egg whites with the cream of
tartar and a pinch of salt until they hold stiff peaks. Stir a quarter of
the egg whites into the chocolate mixture then fold in the remaining egg
whites gently but thoroughly. Spoon the mixture into 6 buttered 2/3 cup
souffle dishes and bake them on a baking sheet in the middle of a preheated
400f oven for 1012 minutes, or until they are puffed and a tester comes
out nearly clean.

a 1982 Gourmet Mag. favorite from Homewood Park, a small hotel and
restaurant in Bath, England