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Dessert

Chocolate Icinc

A sweet icing made from whipped egg whites, powdered sugar, and chocolate.

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 Icinc

Ingredients

Directions

  1. Whip the egg whites until stiff peaks form.

  2. Gradually add the powdered sugar while continuing to whip.

  3. Fold in the chocolate until well combined.

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 into a foam that gives the icing its light, airy structure.
Powdered sugar
Sweetens the icing and stiffens the whipped foam as it dissolves.
Chocolate
Adds flavor and richness, and firms the icing as it cools.

The step that matters

Whipping the egg whites to stiff peaks. Egg whites need to be whipped until they hold stiff peaks, because the foam they form traps air and gives the icing its volume. Underwhipped whites will collapse and make the icing runny.

“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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