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Dessert

Chocolate Filling

Chocolate filling made by cooking sugar, chocolate, and cream or milk until thickened, then spread on a cake.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Chocolate Filling

Ingredients

Directions

  1. Combine sugar, chocolate, and cream or milk in a saucepan.

  2. Cook over medium heat, stirring constantly, until the mixture thickens.

  3. Spread the filling on the cake while it is still warm.

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 + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

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

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Granulated sugar
Adds sweetness and helps give the filling body as it cooks.
Chocolate
Provides the main flavor and, as it melts, helps thicken the filling.
Thin cream or rich milk
Supplies liquid and fat that make the filling smooth and creamy.

The step that matters

Cook while stirring constantly. Stirring keeps the sugar and milk solids from scorching on the bottom of the pan and helps the mixture heat evenly so it thickens smoothly rather than lumping or burning.

“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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