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Dessert

Lísu Brúnterta

A spiced chocolate cake made with flour, sugar, butter, eggs, spices, cocoa, and milk.

From the Recipes Wiki (Fandom) · 9 ingredients
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Why it works: Clove and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Lísu Brúnterta

Oven190°C

Ingredients

Directions

Make the batter

  1. Cream together the sugar and softened margarine or butter.

  2. Mix in the eggs.

  3. Sift the flour with the spices, baking soda and cocoa.

  4. Add the sifted dry ingredients to the margarine mix, one tablespoonful at a time.

  5. Alternate with splashes of milk, mixing well in between until the dough is medium thick.

Bake and cool

  1. Pour the dough into cake tins.

  2. Bake at 190°C until firm.

  3. Cool.

Nutrition, whole recipe (rough)

1001Calories
29 gProtein
35 gFat
141 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Cloves1 tsp ground (2g)7
Cinnamon1 tsp ground (2.6g)6

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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. Clove + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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

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

  3. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Cinnamon + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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
Forms the structure that holds the cake together as it bakes.
Sugar
Sweetens the cake and helps the creamed mixture hold air for a lighter crumb.
Margarine or butter
Adds fat for tenderness and moisture, and carries flavour through the batter.
Eggs
Bind the batter and add structure and richness as they set in the oven.
Baking soda
Reacts with the acidic cocoa to release gas, helping the cake rise and lighten.
Dark cocoa
Gives chocolate flavour and a deep colour to the cake.

The step that matters

Adding the dry ingredients slowly. Adding the sifted dry ingredients one tablespoon at a time lets them blend evenly into the fat and sugar. Dumping them in at once can leave dense pockets or a tough crumb.

Swap the cocoa

How well each one fits the dish's main ingredients (flour, sugar, butter, egg, clove, cinnamon, milk):

  1. Almondfits better
  2. Chestnutfits better
  3. Pistachiofits better
  4. Cocoathe original

Fit is the average pairing score against flour, sugar, butter, egg, clove, cinnamon, milk. Candidates are from the same food group and used in at least 100 recipes.

“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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