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Dessert

Chocolate Cream Cakes

Chocolate cream cakes are small chocolate custard cakes filled with chocolate cream.

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 Cream Cakes

Ingredients

Directions

Make the chocolate cream

  1. Dissolve the chocolate in water over boiling water.

  2. Gradually add the milk, beaten egg, and dissolved corn starch to the chocolate mixture.

  3. Cook until thickened like custard over boiling water.

  4. Stir in the fine sugar and vanilla extract.

Bake and fill

  1. Form the cake batter into little, long shapes on a dripping pan.

  2. Bake until golden and let cool.

  3. Open each cake on one side and fill with the chocolate cream.

  4. Frost with additional chocolate cream or sprinkle with powdered sugar if desired.

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

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

  4. Corn + vanillatop 9% of all pairs
    Smell alikemoderate
    Cooked together1,943 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  5. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

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

Chocolate
Provides the chocolate flavour and body of the cream.
Egg
Its proteins set when heated, helping thicken the custard.
Corn starch
Thickens the mixture as it heats, giving the cream its body.
Milk
Forms the liquid base of the cream and adds softness.
Fine sugar
Adds sweetness to the chocolate cream.

The step that matters

Cook the custard gently over boiling water until thickened. Egg proteins can curdle or scramble if the mixture gets too hot or is heated too fast. Gentle, steady heat lets the cornstarch thicken smoothly while the egg sets without lumps.

“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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