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Dessert

Chocolate Souffle Pudding

A chocolate pudding made by folding beaten egg whites into a chocolate base, then baking until set.

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

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.

  4. Remove from heat and add vanilla 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 into a baking dish and bake 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

Egg whites
Whipped to stiff peaks, they trap air and make the pudding light and rise when baked.
Egg yolks
Add richness and help set the thickened base as it bakes.
Flour
Thickens the milk mixture into a paste that gives the pudding body.
Unsweetened chocolate
Provides the chocolate flavour and some fat that adds richness to the base.
Butter
Adds fat for richness and a smooth texture in the chocolate base.

The step that matters

Folding in the egg whites. Whipped whites hold the air that lifts the soufflé. Stirring them in vigorously knocks out air, so fold gently with a spatula until just combined to keep the pudding light.

“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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