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Dessert

Chocolate Pudding

A baked chocolate pudding made with butter, sugar, eggs, milk, flour, baking powder, chocolate, salt, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Pudding

Ingredients

Directions

Make the batter

  1. Cream the butter and gradually add ½ cup of sugar.

  2. Beat the egg yolks until thick and lemon-colored, then gradually add the remaining sugar.

  3. Combine the mixtures and add the milk alternately with the flour mixed with baking powder and salt.

  4. Fold in the beaten egg whites, melted chocolate, and vanilla.

Bake and serve

  1. Bake in an angel food cake pan until set.

  2. Remove from the pan and cool.

  3. Fill the center with sweetened whipped cream and pour around it.

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Butter
Adds richness and tenderness to the batter.
Egg yolks
Add richness and help bind the batter as it sets.
Egg whites
Beaten and folded in to lighten the batter and give it structure.
Flour
Provides the main structure that holds the pudding together.
Baking powder
Releases gas during baking so the pudding rises and becomes light.
Baker's chocolate
Gives the pudding its chocolate flavor and color.

The step that matters

Fold in the beaten egg whites. Whites hold air only when beaten to the right stage and folded gently. Overmixing knocks out the air, so the pudding bakes up dense instead of light.

“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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