Grease 6 (8-ounce) ramekins and sprinkle the insides with a pinch of granulated sugar. Place them in the freezer.

Preheat the oven to 400 degrees Farenheit. Melt the butter in the top of a double boiler over low heat. Whisk in the flour until smooth. Add the chocolate and stir constantly until melted. Add the goat cheese and milk and continue stirring until a thick, smooth, and foamy mixture forms. Remove from heat and pour the chocolate mixture into a large bowl. Stir in vanilla extract. Continue stirring for 3 minutes as the mixture cools. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks, water, and 2 tablespoons of the sugar at medium high speed until the color of the mixture lightens and ribbons form (when you lift the whisk from the yolk a steady thread of yolk drips down for several seconds), about 4-5 minutes. Empty 1/3 of the yolk mixture into the chocolate mixture and fold until combined. Repeat with the remaining two-thirds of the mixture, one third at a time.

Remove the ramekins from the freezer and place them in a large casserole dish.

Clean the whisk and bowl of the electric mixer very thoroughly. Empty the egg whites and cream of tartar into the bowl of an electric mixer and beat at medium high speed until frothy. Gradually add the remaining 1/2 cup sugar, 2 tablespoons at a time. Continue whisking the mixture until the meringue holds stiff peaks and shines.

Empty 1/4 of the meringue into the chocolate mixture and fold until combined. Repeat with the remaining three-fourths of the mixture, one fourth at a time.

Fill the ramekins 3/4 full with the soufflé mixture. Fill the casserole pan with warm water so that it comes up to half the side of the ramekins. Place the pan in the oven and bake for 20 minutes or until the tops just become crisp, making sure not to peek at them in the oven. Remove and serve immediately.