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Dessert

Chocolate Pudding. No. 1

A chocolate pudding made with egg yolks, powdered sugar, grated chocolate, cracker meal, baking powder, and egg whites, boiled for an hour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 Pudding. No. 1

Ingredients

Directions

Make the batter

  1. Beat the yolks of 8 eggs and 1⅓ cups powdered sugar until light.

  2. Add ½ lb grated chocolate, 2 tablespoons cracker meal, and 1 scant teaspoon baking powder.

  3. Fold in the stiffly beaten whites of the eggs.

Cook and serve

  1. Boil in a mold for about 1 hour.

  2. If desired, add ½ cup grated almonds and substitute ½ cup flour for the cracker meal.

  3. Serve with whipped cream or any preferred sauce.

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

Egg yolks
Enrich the batter and add richness and body to the pudding.
Egg whites
Whipped to stiff peaks, they lighten the batter and help it rise.
Powdered sugar
Sweetens the batter and dissolves easily into the beaten yolks.
Grated chocolate
Provides the main chocolate flavor and richness in the pudding.
Cracker meal
Adds light body to the batter so it holds together while cooking.
Baking powder
Releases gas during cooking, helping the pudding rise and become lighter.

The step that matters

Fold in the stiffly beaten whites. Folding gently preserves the air whipped into the egg whites. Stirring or deflating them makes the pudding dense instead of light.

“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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