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Dessert

Chocolate Souffle Pudding

A chocolate pudding made with flour, sugar, butter, chocolate, milk, vanilla, egg yolks, and whipped egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Souffle 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. Melt the butter and chocolate together in a saucepan.

  2. Stir in the flour and sugar, then gradually add the milk to form a paste.

  3. Cook the mixture over low heat until thickened, then remove from heat.

  4. Add vanilla extract and egg yolks, mixing well.

  5. Beat the mixture for 10 minutes until smooth.

Fold and bake

  1. Whip the egg whites until stiff peaks form, then gently fold them into the chocolate mixture.

  2. Pour the mixture into a baking dish and bake at 350°F (175°C) until set.

  3. Serve immediately after baking.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

    Shared aroma: isobutyraldehyde (malty, green).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Flour
Thickens the milk and chocolate mixture into a paste that gives the pudding structure.
Egg whites
Whipped into stiff peaks, they trap air that lifts the mixture and gives the soufflé its light texture.
Egg yolks
Add richness and help set the baked pudding.
Unsweetened chocolate
Provides the chocolate flavour and fat that gives the pudding its body.
Butter
Adds fat for richness and a smooth, tender texture.
Milk
Hydrates the flour and forms the liquid base of the thickened mixture.

The step that matters

Folding in the egg whites. Folding gently preserves the air whipped into the egg whites. Stirring vigorously deflates the foam, so the soufflé rises less and turns dense.

“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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