I really, really love chocolate–from the worst mostly-sugar milk chocolate to the bitterest cacao nib–and that’s why I think I don’t care for chocolate cake. Why would I eat chocolate-flavored flour when I could be having a creamy chocolate tart, chocolate ice cream, or even chocolate pudding? That’s why, since I started fine-dining with my wonderful boyfriend four years ago, I’ve avoided the ubiquitous chocolate soufflé and, in fact, soufflés in general. Little did I know, though, that I was denying myself a real pleasure by not forcing restaurants’ kitchen staff to display their technical prowess for me. My first great soufflé was at The Mark Restaurant by Jean-Georges. In…