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Dessert

Chocolate Cream Cake

A chocolate custard-like cake made with water, sugar, grated chocolate, and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and chocolate are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Chocolate Cream Cake

Oven, in the book's wordsA quick oven

Ingredients

Directions

Make the coating

  1. Boil water, sugar, and grated chocolate in a small saucepan until thick and velvety.

  2. Remove from heat and stir in the egg whites without beating.

Coat and set

  1. While hot, cover the sides and top of the cake with the mixture.

  2. Allow it to cool; it will firm up as it does.

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. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  3. Chocolate + eggtop 24% of all pairs
    Smell alikemoderate
    Cooked together11,448 recipes

    Shared aroma: 2-heptenal (green).

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

What each ingredient does

Sugar
Sweetens the coating and helps it thicken into a syrup as it boils.
Grated chocolate
Adds chocolate flavour and body to the coating as it melts into the syrup.
Egg whites
Stirred in unbeaten, they add body to the coating as it cools.

The step that matters

Coating the cake while hot. The mixture firms up as it cools, so it must be spread over the cake while still warm. If it cools first, it sets unevenly and is hard to spread smoothly. Stirring the egg whites in without beating keeps the coating smooth and glossy rather than foamy.

“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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