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Dessert

Chocolate Nougat

A sweet confection made with butter, powdered sugar, egg, flour, chocolate, milk, and almonds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Flour and almond are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Chocolate Nougat

Ingredients

Directions

Make the dough

  1. Cream the butter in a bowl.

  2. Gradually add the powdered sugar and mix well.

  3. Add the egg and mix until combined.

  4. In a separate bowl, mix the cream of tartar and baking soda into the flour.

  5. Add the flour mixture alternately with the milk to the butter mixture.

Make the chocolate mixture

  1. In a saucepan, boil the chocolate, water, and sugar until thickened.

  2. Stir in the additional milk and combine with the first mixture.

  3. Fold in the blanched and shredded almonds.

Bake and assemble

  1. Spread the mixture in thin sheets and bake until set.

  2. Once cooled, layer with boiled frosting.

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. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  4. Chocolate + almondtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,733 recipes

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

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

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

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

What each ingredient does

Flour
Provides the structure that holds the thin sheets together after baking.
Baking soda
Reacts with the acid in cream of tartar to produce gas that lifts the batter.
Cream of tartar
Acts with baking soda as a leavening acid, helping the dough rise and stay light.
Butter
Adds fat for tenderness and richness in the dough.
Egg
Binds the dough and adds structure and moisture.
Chocolate
Gives flavor and color, and thickens into the sweet, rich filling when boiled.

The step that matters

Boiling the chocolate, water, and sugar until thickened. Sugar and chocolate thicken as water evaporates and the mixture concentrates. Removing it too early leaves it runny, while overcooking can make it stiff and grainy once it cools.

“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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