Chocoloate Souffle

FROM THE JOY OF COOKING
(3-4servings)
6oz semisweet or bittersweet chocolate, chopped
6tbsp(3/4stick) unsalted butter
2tbsp rum/coffee/water
3large egg yolks
4large egg whites (@ room temp)
1/4tsp cream of tartar
1/4cup sugar
Directions:
1. position rack in lower third of oven. preheat oven to 375F
2.Prepare a 7-inch or 1 1/2quart souffle mold
3.Combine chocolate, butter & liquid of choice in a heatproof bowl. Set the bowl in a skillet of hot,but not simering, water & still until the mixture is smooth.
4. Let cool for 10 min, then whisk in egg yolks.
5. Beat egg whites in a large bowl on med speed until foamy
6. Add cream of tartar & beat on high speed until softpeaks form.
7. Gradually beat in sugar until peaks are stiff (not dry).
8. with a large rubber spatula, stir 1/3 of eggwhites into the chocolate mix, then fold in remaining whites.
9. Pour batter into the prepared souffle mold & smooth the top.
10. Bake until the souffle is risen & set, 25 to 30min
11. Serve immediately (can be refridgerated for up to 24hours before baking)