Chocolate Souffle

My first souffle has turned out to be quite the success. It was light and chocolaty and totally delicious. It puffed up beautifully, then proceeded to fall within 5 minutes of coming out of the oven, but it came out directly underneath the air-conditioning vent so it was to be expected. Besides, by the time its served nobody knows what it looked like in the dish anyway.

Chocolate Souffle
I apologize, I cannot remember where I got this recipe

Ingredients:

About 1 Tbs. butter for dish
1/3 C. sugar, plus some for dish
3 eggs, separated
2 oz. good quality bittersweet chocolate, melted
Pinch salt
¼ tsp. cream of tartar

Directions:

Preheat oven to 350 degrees. Butter two 2-cup or one 4-cup soufflé or other deep baking dish(es). Sprinkle each with sugar, invert it and tap to remove excess sugar.
Beat egg yolks with all but 1 Tablespoon sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready. Mix in the melted chocolate until well combined; set aside.

Wash beaters well, then beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining Tbs. sugar, until they are very stiff and glossy.

Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it; then fold in remaining whites, using a rubber spatula.

Transfer to prepared soufflé dish(es); at this point you can cover and refrigerate until you are ready to bake.

Bake until center is nearly set, 20 minutes for individual soufflés and 25 to 35 minutes for a single large soufflé. (I did mine in a 6 cup souffle dish and it took 25 minutes). Serve immediately with some vanilla ice cream and sweetened whipped cream.