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Dessert

Iced Pudding Flavoured with Chocolate

A chilled pudding made from cake slices bound with a chocolate-flavored egg white and sugar mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Iced Pudding Flavoured with Chocolate

Ingredients

Directions

Prepare the cake

  1. Cut cake slices to fit the depth of the mould.

  2. Cut a circular piece for the bottom of the mould.

Assemble the mould

  1. Mix egg whites and sugar to create a cement.

  2. Arrange cake slices around the side of the mould, overlapping slightly.

  3. Cement the slices together and attach them to the circular base.

  4. Let the cement dry until firm.

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. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

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

What each ingredient does

Egg whites
Whipped with sugar, they make a cement that glues the cake slices together and holds them in place.
Sugar
Sweetens the cement and helps it dry to a firm, set coating.

The step that matters

Let the cement dry until firm. If the cake is assembled before the cement has set, the slices can slide or separate once the mould is moved or filled. Allowing the cement time to firm up gives the structure its strength.

“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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