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Dessert

Choco- Late Souffle Pudding

A chocolate soufflé pudding made with flour, sugar, butter, unsweetened chocolate, milk, vanilla, egg yolks, and 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 ↓

Choco- Late Souffle Pudding

Ingredients

Directions

Make the 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 stir in the vanilla and egg yolks.

  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 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 lighten the mixture so it rises and sets airy.
Egg yolks
Add richness and emulsify the mixture, and their proteins help it set when baked.
Flour
Thickens the milk mixture into a paste that gives the pudding body and structure.
Unsweetened chocolate
Provides the main chocolate flavor and fat, giving the pudding richness.
Butter
Adds fat for richness and smooth texture, and carries flavor.
Milk
Hydrates the flour and adds moisture, forming the thickened base.

The step that matters

Fold in the egg whites gently. Whipped egg whites hold air that makes the pudding rise. Stirring them in vigorously knocks out that air, so the bake comes out dense instead of 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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