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Dessert

Chocolate Cream Fried

A fried chocolate and egg mixture dusted with fine sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 Fried

Ingredients

Directions

Make the chocolate base

  1. Melt the chocolate in a saucepan over moderate heat with boiling water.

  2. In a bowl, whisk together the egg whites and yolks.

  3. Combine the melted chocolate with the eggs, mixing well.

  4. Once cooled, cut the mixture into pieces no thicker than ½ inch.

Fry and finish

  1. Dip each piece in beaten eggs, then coat with breadcrumbs.

  2. Fry the pieces in hot lard until golden brown.

  3. Drain on a paper towel, place on a baking sheet, and dust with fine sugar.

  4. Optionally, glaze with a salamander or portable oven 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 + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

  3. Chocolate + eggtop 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

Chocolate
Provides the main flavour and sets firm as the mixture cools.
Eggs
Bind the chocolate mixture and set when cooked, giving it body.
Lard
Fries the coated pieces, conducting heat to brown the crust.

The step that matters

Cooling before cutting. The chocolate and egg mixture must cool and firm before cutting, or the pieces will stay soft and lose their shape in the coating and frying.

“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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