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Dessert

Chocolate Icing

A chocolate icing made from confectioner's sugar, German sweet chocolate, egg, sweet cream, and vanilla flavoring.

From an old cookbook · modernised transcription
By Ramblers' club, Minneapolis. [from old catalog] · From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Chocolate Icing

Ingredients

Directions

Make the icing

  1. Mix German sweet chocolate, confectioner's sugar, egg, and sweet cream in order given.

  2. Beat egg without separating.

  3. Set bowl in boiling water on range until all is dissolved.

  4. Add vanilla flavoring after cooking.

Apply

  1. Apply an inch thick on cake.

Nutrition, whole recipe (rough)

282Calories
8 gProtein
14 gFat
30 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Cakenot 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 Ramblers' club, Minneapolis. [from old catalog]. 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. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Chocolate + eggtop 24% of all pairs
    Smell alikemoderate
    Cooked together11,448 recipes

    Shared aroma: 2-heptenal (green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

German sweet chocolate
Provides the main chocolate flavor and body of the icing once melted.
Confectioner's sugar
Adds sweetness and helps the icing set thick and smooth.
Egg
Thickens the icing as it heats and helps it hold together.

The step that matters

Dissolving over boiling water. Heat must be gentle and steady so the chocolate melts smoothly and the egg thickens without scrambling. Overheating can make the icing grainy or cause the egg to curdle.

“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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