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 ↓
Bête Noire
Ingredients
Directions
Prepare the batter
Heat the water and sugar together until fully dissolved.
Melt butter in a large saucepan over a low heat.
Add the chopped chocolate to the melted butter, and whisk until smooth.
Whisk in the sugar syrup and allow to cool slightly.
Add the eggs and whisk until well blended.
Bake in a water bath
Pour the mixture into a greased and parchment-lined 9-inch (23 cm) springform pan.
Wrap the bottom and sides of the springform in aluminum foil so that no water can seep to the cake while it is cooking in the water bath.
Cook in a bain-marie at 350°F (180°C) in an oven for 25–30 minutes.
Nutrition, whole recipe (rough)
Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
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Sugar + chocolatetop 13% of all pairsSmell alikemoderateCooked together15,404 recipes
Shared aroma: guaiacol (smoky, sweet).
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Chocolate + buttertop 16% of all pairsSmell alikemoderateCooked together10,543 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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Sugar + buttertop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Set the cake structure as they cook, giving a firm but tender crumb.
- Bittersweet chocolate
- Provides the main chocolate flavor and a dense, fudgy body.
- Unsweetened chocolate
- Adds intense chocolate flavor and richness with little sweetness.
- Butter
- Adds fat for a smooth, rich texture and moistness.
- White granulated sugar
- Sweetens the cake and helps give a tender, moist texture.
The step that matters
Wrapping the springform pan in foil. Water from the bath can seep into the pan and make the cake soggy or uneven. A tight foil wrap keeps water out so the custard-like batter bakes gently and evenly.
“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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