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Dessert

Chocolate Pudding

A baked chocolate pudding made with grated chocolate, bread crumbs, milk, eggs, and egg whites, finished with an egg white icing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Chocolate Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the chocolate base

  1. Combine grated chocolate, bread crumbs, and milk in a saucepan.

  2. Boil until thickened to a cream-like consistency.

  3. Sweeten to taste.

  4. Remove from heat and stir in the yolks of six eggs.

Bake and ice

  1. Beat the four egg whites in a separate bowl until stiff peaks form.

  2. Fold the beaten egg whites into the chocolate mixture.

  3. Pour the mixture into a baking dish.

  4. Bake at 350°F (175°C) for 30 minutes.

  5. Let the pudding cool.

  6. Turn it out onto a serving plate.

  7. Beat the two egg whites until stiff. Sweeten the beaten egg whites.

  8. Spread the icing over the cooled pudding.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Grated chocolate
Provides the chocolate flavour and rich, dark colour of the pudding.
Bread crumbs
Absorb the milk and help thicken the mixture into a cream-like base.
Milk
Forms the liquid base that thickens when boiled with the crumbs and chocolate.
Egg yolks
Thicken and enrich the custard base, adding richness and a tender set.
Egg whites
Whipped to stiff peaks and folded in, they lighten the pudding and help it rise in the oven.

The step that matters

Folding the beaten egg whites into the chocolate mixture. Folding gently keeps the air whipped into the egg whites. Stirring or deflating them makes the pudding dense instead of light and airy after baking.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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