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Dessert

Chocolate Soufflee

A chocolate soufflé made with eggs, powdered sugar, and chocolate.

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 Soufflee

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 the batter

  1. Grate the chocolate and mix it with the egg yolks and powdered sugar.

  2. Beat the egg whites until stiff peaks form.

  3. Fold the egg whites into the chocolate mixture gently.

Bake and serve

  1. Pour into a greased baking dish and bake at 350°F (175°C) until set.

  2. Serve immediately.

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 that lifts the soufflé, while yolks add richness and set the structure.
Powdered sugar
Dissolves easily into the batter, adding sweetness and softening the texture.
Chocolate
Provides the main flavor and fat, giving the soufflé its rich body.

The step that matters

Fold the egg whites into the chocolate mixture gently. Overmixing knocks out the air bubbles in the whipped whites, so the soufflé will rise less and turn dense when baked.

“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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