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Dessert

Delicious Chocolate Frosting

A warm chocolate frosting made from brown sugar, water, egg whites, and grated chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Delicious Chocolate Frosting

Ingredients

Directions

Make the frosting

  1. Boil the brown sugar and water together until it forms a thread when dripped from a spoon.

  2. Remove from heat and quickly stir in the beaten egg whites and grated chocolate.

Frost the cake

  1. Spread the frosting while warm between three layers of cake and on top.

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. Sugar + eggtop 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

Light brown sugar
Dissolves into the boiled syrup that gives the frosting its sweetness and soft body.
Egg whites
Whipped to stiff peaks, they add airy volume and help the frosting set light and fluffy.
Baker's chocolate
Provides the chocolate flavour and colour throughout the frosting.

The step that matters

Adding the egg whites and chocolate off the heat. Stir quickly once the syrup is off the heat. Sugar syrup that is still very hot can cook the beaten egg whites unevenly, and the frosting thickens as it cools, so it must be spread while still warm.

“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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