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Dessert

German Chocolate Pudding

A chocolate pudding made with grated chocolate, flour, egg yolks, milk, butter, and topped with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

German 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 pudding

  1. Melt the butter in a saucepan over medium heat.

  2. Add the grated chocolate, flour, milk, and egg yolks to the melted butter, stirring until thickened.

  3. Allow the mixture to cool, then fold in the beaten egg whites.

Bake and serve

  1. Butter a baking pan and pour in the pudding mixture.

  2. Sift sugar over the top and bake at 350°F (175°C) for 30 minutes.

  3. Serve hot immediately after removing from the oven.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Grated chocolate
Melts into the base to give rich flavor and a deep color.
Flour
Thickens the liquid as it cooks, giving the pudding body.
Egg yolks
Thicken the custard when heated and add richness.
Milk
Forms the liquid base that the flour and yolks thicken.
Butter
Adds fat for a smooth texture and rich flavor.

The step that matters

Stirring the chocolate, flour, milk, and egg yolks until thickened. Egg yolks thicken by gently setting their proteins. If the mixture gets too hot or is not stirred constantly, the yolks can scramble and leave lumps, so keep the heat moderate and stir steadily.

“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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