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Dessert

Chocolate Cream

A chilled chocolate custard made with melted chocolate, cream, sugar, and egg whites.

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 10 ingredients
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Chocolate Cream

Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Chocolate Cream

Ingredients

Directions

Make the chocolate cream

  1. Melt the Baker's chocolate in a double boiler.

  2. Stir in 2 tablespoons sugar and slowly add 1 pint rich cream; stir until perfectly smooth.

  3. Add the stiff whites of 4 eggs and cook for 3 minutes, stirring constantly.

  4. Pour into a dish and serve cold.

Make the cake

  1. Boil the chocolate, breadcrumbs, and milk together until the consistency of pap.

  2. When cold, add 1 cup brown sugar and 6 eggs, leaving out the whites of two.

  3. Bake until done.

  4. Make an icing of the 2 whites of egg and 6 tablespoons of sugar, and spread over the top, browning in the oven.

Serve

  1. When served hot, no sauce is needed; when cold, cream is nice.

  2. Make a solid chocolate cake in a pan with a tube in the centre.

  3. Serve hot.

  4. Fill the hollow with whipped cream and pour over the cake at the last moment.

Nutrition, whole recipe (rough)

937Calories
29 gProtein
29 gFat
138 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49

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

By Martin, Maria Ewing, Mrs., [from old catalog] comp. 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.

Photo for illustrative purposes only · Contact us to use it

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 + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

  3. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

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

What each ingredient does

Eggs
Whites set and bind the mixture, giving structure and a light, custard-like body.
Chocolate
Provides the main chocolate flavour and colour of the dish.
Breadcrumbs
Absorb milk and swell, thickening the mixture and giving it body.
Milk
Adds moisture and softens the chocolate mixture into a smooth, pap-like consistency.
Rich cream
Adds fat for a smooth, rich texture and a mellow mouthfeel.
Brown sugar
Adds sweetness and moisture, and helps the top brown in the oven.

The step that matters

Stirring the stiff egg whites while they cook. Egg proteins set with heat and can curdle or turn grainy if left still. Constant stirring keeps the mixture smooth and evenly thickened.

“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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