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Dessert

Chocolate Pudding

A steamed chocolate pudding made with egg yolks, grated chocolate, powdered sugar, cracker flour, vanilla, and stiffly beaten egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chocolate and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 10,020 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Chocolate Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the batter

  1. Beat together the yolks of 6 eggs, grated chocolate, and powdered sugar.

  2. Add cracker flour, vanilla extract, and the stiffly beaten egg whites.

Steam and serve

  1. Turn the mixture into a buttered mold, cover, and steam for 2 hours.

  2. Serve with whipped cream.

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. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Flour + vanillatop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Egg whites
Beaten stiff and folded in, they lighten the pudding and give it a airy, tender texture.
Egg yolks
Bind the mixture and enrich it, helping it set into a smooth, custard-like body.
Chocolate
Provides the main flavor and richness of the pudding.
Cracker flour
Adds a small amount of starch to help hold the pudding together after steaming.

The step that matters

Folding in the stiffly beaten egg whites. Egg whites hold air only when beaten stiff; overmixing or deflating them makes the pudding dense. Fold gently so the batter stays light before steaming.

“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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