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Dessert

Chocolate Pudding

A steamed chocolate pudding made with butter, powdered sugar, egg yolks, ground almonds, grated chocolate, and folded egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Almond and chocolate are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,733 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Chocolate Pudding

Ingredients

Directions

Make the batter

  1. Cream the butter in a bowl.

  2. Add the powdered sugar and mix well.

  3. Incorporate the beaten egg yolks, ground almonds, and grated chocolate.

  4. Fold in the stiffly beaten egg whites gently.

Steam and serve

  1. Pour the mixture into a buttered mold.

  2. Steam for 30 minutes in a covered pot.

  3. Serve with whipped cream 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. Almond + chocolatetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,733 recipes

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

  2. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

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

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

    Shared aroma: guaiacol (smoky, sweet).

  4. Butter + chocolatetop 16% of all pairs
    Smell alikemoderate
    Cooked together10,543 recipes

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

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Egg yolks
Add richness and help bind the pudding into a smooth, set texture.
Egg whites
Whipped to stiff peaks, they trap air and give the pudding a light, airy structure.
Ground almonds
Add body and a nutty flavor while giving the pudding a tender, moist crumb.
Grated chocolate
Provides the main flavor and fat, adding richness to the pudding.
Powdered sugar
Sweetens the batter and dissolves smoothly into the creamed butter.

The step that matters

Folding in the egg whites. Stiffly beaten whites hold the air that lightens the pudding. Stirring them in roughly deflates the foam and makes the pudding dense, so fold gently with a wide spatula.

Swap the almond

How well each one fits the dish's main ingredients (butter, sugar, egg, chocolate):

  1. Pecansfits about as well
  2. Almondthe original
  3. Hazelnutfits less well
  4. Peanutfits less well

Fit is the average pairing score against butter, sugar, egg, chocolate. Candidates are from the same food group and used in at least 100 recipes.

“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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