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Dessert

Baked Chocolate Pudding

A chocolate pudding baked with butter, sugar, flour, chocolate, eggs, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Chocolate and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 10,020 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Baked Chocolate Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the base

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

  2. Beat the butter and sugar together until creamy.

  3. Melt the chocolate in a little milk, then add it to the butter mixture along with vanilla and beaten egg yolks.

  4. Gradually stir in the flour.

Bake and top

  1. Pour the mixture into a pie dish and bake.

  2. Whip the egg whites until stiff, then mix in sugar and flavoring.

  3. Spread the egg white mixture on top of the pudding and return to the oven until hardened.

  4. Sprinkle with grated chocolate before serving.

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

    Shared aroma: sotolon (curry, maple).

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + vanillatop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

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
Creams with sugar to give the pudding richness and a tender crumb.
Eggs
Egg yolks enrich the batter, while whipped whites set into a light, stiff topping.
Flour
Provides structure so the batter sets into a cohesive pudding when baked.
Unsweetened chocolate
Supplies the chocolate flavor and deep color to the pudding.
Sugar
Sweetens the batter and helps the egg whites whip into a stable meringue.

The step that matters

Spreading the egg white mixture on top of the pudding. Whipped egg whites must be stiff before folding in sugar and flavoring, since under-whipped whites will not hold their shape or set firmly in the oven.

“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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