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Dessert

Chocolate Biscuits

Chocolate biscuits made with powdered chocolate, sugar, and egg whites, baked until firm.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chocolate and sugar 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 Biscuits

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make and shape the batter

  1. Beat the egg whites until stiff peaks form.

  2. Mix the powdered chocolate and white sugar with the beaten egg whites.

  3. Drop spoonfuls of the mixture onto white or wafer paper.

Bake

  1. Bake for 16 minutes.

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

    Shared aroma: guaiacol (smoky, sweet).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Chocolate + eggtop 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 stiff peaks, they trap air and give the biscuits their light, crisp structure.
Powdered chocolate
Provides the chocolate flavour and dry body that holds the mixture together.
White sugar
Sweetens the biscuits and helps them set and crisp as they bake.

The step that matters

Beating the egg whites until stiff peaks form. Egg whites need to be whipped enough to hold air. Under-whipped whites deflate when the chocolate and sugar are folded in, leaving dense, flat biscuits.

“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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