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Dessert

Chocolate Souffle

A baked chocolate custard made with separated eggs and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 Souffle

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, stir together the egg yolks and sugar until well combined.

  3. Add the grated chocolate to the yolk mixture and mix thoroughly.

  4. In a separate bowl, beat the egg whites until stiff peaks form.

Make the souffle

  1. Gently fold the beaten egg whites into the chocolate mixture.

  2. Pour the mixture into a greased pudding dish.

  3. Place the pudding dish in a larger pan filled with hot water.

  4. Bake for 15 to 20 minutes until set.

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.

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. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  3. Egg + chocolatetop 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

Eggs
Whipped whites trap air to lift the souffle, and the yolks enrich and set the base.
Sugar
Sweetens the base and helps stabilise the yolks and whipped structure.
Grated chocolate
Provides the main flavour and fat, adding richness and body to the base.

The step that matters

Folding in the beaten egg whites. Stirring instead of folding knocks air out of the whipped whites, so the souffle will not rise well. Fold gently with a large spatula, cutting down through the mixture, until no white streaks remain.

“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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