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Dessert

Chocolate Souffle

A baked chocolate soufflé made with butter, flour, milk, chocolate, sugar, eggs, vanilla, and cream.

From an old cookbook · modernised transcription
By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River · From a historical cookbook (Internet Archive) · 11 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

Ingredients

Directions

Make the base

  1. Cream two tablespoonfuls of butter and two tablespoonfuls of flour.

  2. Pour on slowly one and one-half cups hot milk.

  3. Melt three ounces grated chocolate with five tablespoonfuls of sugar and three tablespoonfuls hot water, cooking until smooth.

  4. Cook the first mixture eight minutes in a double boiler.

  5. Add beaten yolks of five eggs, one-half teaspoon vanilla, and the chocolate.

  6. Set aside to cool.

Bake and serve

  1. When cool add the beaten whites and bake in a buttered dish thirty minutes.

  2. Serve with a cup of cream and two tablespoonfuls powdered sugar, beaten until thick.

Nutrition, whole recipe (rough)

1051Calories
29 gProtein
40 gFat
138 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

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
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Waternot in our table0

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

By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River. 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. See the original page.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

Vanilla and sugar 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

Eggs
Beaten whites trap air that lifts the soufflé, while yolks enrich the base.
Flour
Thickens the butter and milk mixture into a smooth, stable base.
Butter
Adds richness and flavor to the flour-thickened base.
Milk
Forms the liquid body of the base, softening it into a custard-like mixture.
Chocolate
Provides the main flavor and deep color of the soufflé.
Sugar
Sweetens the chocolate and balances its bitterness.

The step that matters

Let the base cool before adding the beaten whites. A hot base would deflate the whites and cause the air bubbles they hold to collapse, so the soufflé would rise poorly.

“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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