Why it works: Almond and flour are a kitchen classic. They rank in the top 5% of all ingredient pairs, and 8,673 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Mazurka with Chocolate
Ingredients
Directions
Make the batter
Beat the sugar with the yolks, add almonds and chocolate and mix well.
Gradually add the flour and at the end the 2 whipped egg whites.
Fold in gently.
Bake and serve
Bake at low heat in a pan covered with greased paper.
When cold, cut into squares.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
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 aroma chemistry they share, and how many recipes mention both.
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Almond + flourtop 5% of all pairsAroma overlapmoderateMentioned together8,673 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Almond + chocolatetop 9% of all pairsAroma overlapmoderateMentioned together1,733 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
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Almond + buttertop 11% of all pairsAroma overlapmoderateMentioned together9,245 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
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Flour + buttertop 12% of all pairsAroma overlaplowMentioned together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Sugar + chocolatetop 13% of all pairsAroma overlapmoderateMentioned together15,404 recipes
Shared aroma: guaiacol (smoky, sweet).
Flour and butter share little aroma chemistry, yet 124,287 recipes mention both: they likely 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 yolks
- Add richness and help bind the batter together.
- Whipped egg whites
- Trap air so the batter stays light and airy when baked.
- Flour
- Gives the batter structure as it sets during baking.
- Sugar
- Sweetens the batter and helps the yolks whip to a smooth base.
- Grated chocolate
- Adds flavour and a deep, rich colour to the cake.
The step that matters
Fold in gently. Folding keeps the air trapped in the whipped egg whites; stirring vigorously deflates them, leaving a denser, flatter result after baking.
“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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