What should the results of my chocolate soufflé be like? Should chocolate soufflés in their entirety have the same texture and solidity as its somewhat firm outer shell through out its body(excuse my redundancy)? 

I made soufflés for my girlfriend and I and she noted there were creamy parts and suggested that they might be raw. 

I bake them at 390 degrees for 14 minutes using 7oz of chocolate melted with 6 large egg yolks, and 5 tbs of butter and a pinch of salt. 

I wanna make them for us again for valentines day and was wondering if I should change up the procedure.
A chocolate souffle should be warm and gooey in the middle, if it is solid throughout it has been cooked too long.  It sounds like you have it right, I wouldn't change it. If you want to prove it to her do a google image search on chocolate souffle, you'll see what the result should look like.