Or as Anthelme Brillat-Savarin wrote, in Physiologie du Gout, ou Meditations de Gastronomie Transcendante, 1826:
Dis-moi ce que tu manges, je te dirai ce que tu es
Food is quite possibly the first area where practicality began to develop into philosophy. As we got past the most basic, I must eat to survive, and began to imagine how can I make this food taste better. Being human means some of us have been combining art and sustenance since the beginning. This drive led humanity on a journey of discovery and invention that began with cooking meat over fire; to edible rose cocktail lipstick.
Therefore I’ve decided to add a food category to this blog, since I already cover more outré forms of philosophy such as game design and politics.
If one dish that I eat could tell the world who I am, it is the chocolate souffle with thick sweet whip cream.
One of the greatest desserts of all time, the chocolate souffle is not that hard to make. One of the key parts of it's success is sweet thick whip cream so be sure to make some as well. If you do not like to waste food you could also make Crème Anglaise with the extra egg yolks.
1 tablespoon butter, plus extra for dishes
6 tablespoons sugar, plus extra for dishes
6 ounces bittersweet chocolate, chopped
6 tablespoons milk
3 egg yolks
6 egg whites
1/8 teaspoon cream of tartar (optional)
Preheat oven to 375°. Generously butter six 8-oz. soufflé dishes. Sprinkle butter with sugar to coat. Put dishes on a baking sheet and set aside.
Melt and combine chocolate, milk, and 1 tbsp. butter in a double boiler. Heat on medium-low, stirring occasionally until chocolate and butter melts. Optionally you can combine the ingredients in a Pyrex bowl and microwave in 20 second intervals stirring between, until melted. once melted and combined, mix in egg yolks, and set aside.
In a large copper bowl, beat with a whisk, egg whites and optional cream of tartar until soft peaks form. Sprinkle in 6 tbsp. sugar and beat until stiff peaks form. If you do not have a copper bowl use a Pyrex bowl and you should add the cream of tartar to make your life easier. If you must use an electric mixer use on a low gradually increasing to medium setting.
Whisk 1/4 of beaten egg whites into the chocolate mixture. Fold chocolate mixture into the remaining egg whites. Divide mixture evenly among prepared soufflé dishes and bake until set but still soft in the center, 15 to 20 minutes. Serve immediately.
You can use any type of chocolate from bittersweet to milk. I prefer dark chocolates, but semi-sweet chocolate chips are often available and will work. You can adjust sugar up or down to vary sweetness.
To increase the yield add 2 egg whites, 1 egg yolk, 2oz chocolate, and 2 tablespoons sugar for each extra 2 souffles. If you have an odd number of guests, use the extra as a bonus for the guest of honor, or the chef!