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Dessert

Chocolate Filling for Cake

A chocolate filling made by whisking powdered sugar and grated chocolate over a double boiler and adding beaten egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 Filling for Cake

Ingredients

Directions

  1. Beat the egg whites to a stiff froth.

  2. In a bowl, combine the powdered sugar and grated chocolate.

  3. Place the bowl over a pot of boiling water until the mixture is thoroughly dissolved, but do not boil.

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 whites
Whipped to a stiff froth, they trap air and give the mixture a light, airy body.
Powdered sugar
Dissolves into the mixture, adding sweetness and smoothing the texture.
Grated chocolate
Melts into the mixture, providing flavour and richness.

The step that matters

Dissolving over simmering water without boiling. Chocolate scorches or seizes if it gets too hot, and egg whites can curdle or cook. Gentle indirect heat from the water melts the chocolate and sugar evenly while keeping the mixture smooth and foamy.

“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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