9 oz Semisweet chocolate, chopped 4 lg Egg yolks 2 tb Dark rum 1 tb 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 10-12 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