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
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 4f
oven for 1-12 minutes, or until they are puffed and a tester
comes out nearly clean.