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Dessert

Chocolate Pudding

A chocolate pudding made with butter, egg yolks, chocolate, almonds, sugar, citron, and egg whites, boiled in a mold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Chocolate and almond 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. Beat the butter until creamy.

  2. Stir in the egg yolks one at a time.

  3. Add the grated chocolate, chopped almonds, sugar, and citron.

  4. Beat the egg whites until stiff and fold them into the mixture.

Cook and serve

  1. Pour the mixture into a mold and boil for 45 minutes.

  2. Serve hot with whipped cream or a fine 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. Chocolate + almondtop 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. Chocolate + sugartop 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

Butter
Adds richness and a creamy, tender texture to the pudding.
Egg yolks
Add richness and help bind the pudding as they set during cooking.
Egg whites
Whipped to stiff peaks, they lighten the batter and give the pudding a airy structure.
Fine sweet chocolate
Provides the main chocolate flavor and some body to the pudding.
Blanched almonds
Add nutty flavor and a bit of texture to the pudding.
Granulated sugar
Sweetens the pudding and adds tenderness to the crumb.

The step that matters

Folding in the egg whites. Stiff whites hold the air that lightens the batter. Folding gently keeps that air in, so the pudding rises and stays light rather than dense.

Swap the almond

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

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

Fit is the average pairing score against butter, egg, chocolate, sugar. 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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