A Perfect Chocolate Souffle

This is It: Chocolate Souffle

What's a perfect chocolate souffle? One I can whip up even after a glass of champagne, half a bottle of Meursault, and on my 2nd pour of Chambolle-Musigny (this is about the time during a dinner, that one should get going on dessert).

This one comes out consistently with a medium texture and a soft, lightly moist center.

Disclaimer: this recipe assumes that you have some knowledge of baking

Special Equipment
8 buttered and sugar coated 1 C. Size ramekins (shake out excessive sugar)
Standing mixture (more reliable when one is swooning from a nice buzz)

Ingredients
6 oz. unsweetened chocolate (Valhrona is my preference)
6 T sugar (Raw cane sugar is totally acceptable)
2 T all purpose flour
1 1/2 C whole milk
6 eggs separated
dash of salt
dash of creme of tartar

1. In a small bowl, mix 1/4C of milk w/flour until smooth (best do it with you fingertip)
2. Bring 1 1/4C of milk just under boil in a quart size pot
3. Add flour mixture to hot milk and cook for a minute
4. Add sugar and chocolate to hot milk mixture. Blend until smooth. Remove mixture from heat source. Cool slightly.
5. Mix in all the egg yolks in the chocolate mixture
6. In a separate clean bowl, beat egg white until stiff but not dry. Add salt and cream of tartare half way through.
7. Fold some egg white in the chocolate mixture to lighten it up. Then fold the choclate mixture with all the egg whites until mixed.
8. Fill souffle cups 3/4 way up.- Bake 18-20minutes.

Serve immediately.