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Dessert

Chocolate Cream Filling

A chocolate cream used as a filling and topping for cakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 Cream Filling

Ingredients

Directions

Make the filling

  1. Melt the chocolate with 1 tablespoon of water.

  2. Stir in ½ cup of sugar.

  3. Beat the yolks of 2 eggs in a cup, then fill the cup with milk.

  4. Add the mixture to the chocolate.

  5. Cook until creamy.

Fill and ice the cake

  1. Spread thickly between cake layers.

  2. Reserve 2 tablespoons for the top.

  3. Gradually add powdered sugar until the icing is stiff enough.

  4. Spread over the top of the cake.

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. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

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

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

Sugar and milk barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Chocolate
Gives the filling its flavour and richness, and firms as it cools.
Egg yolks
Thicken the mixture as they heat and add richness to the filling.
Milk
Adds moisture and body to the filling.
Sugar
Sweetens the filling and softens its texture.

The step that matters

Cook until creamy. Egg yolks thicken gently with heat, but if the mixture gets too hot it can curdle or turn grainy. Cooking slowly and stirring keeps the filling smooth.

“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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