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Dessert

Chocolate Pudding

A chocolate pudding made with chocolate, stale sponge cake, sugar, milk, eggs, and butter, baked or steamed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Chocolate Pudding

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

The book says “a moderately hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the batter

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

  2. In a bowl, cream the butter and sugar together.

  3. Add the beaten egg yolks and mix well.

  4. Dissolve the grated chocolate in the milk and stir it into the mixture.

Bake

  1. Fold in the beaten egg whites gently.

  2. Pour the mixture into a soufflé dish and bake for 45 minutes, or steam in a mold.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

  4. Chocolate + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,543 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Egg whites folded in add lightness and structure as the pudding sets.
Butter
Creamed with sugar, it adds richness and a tender crumb.
Chocolate
Provides the main chocolate flavor and richness.
Sugar
Sweetens the pudding and helps cream the butter for a light base.
Stale sponge cake or rusks
Crumbled cake gives body and soaks up the liquid to form the pudding.

The step that matters

Folding in the beaten egg whites. Egg whites hold air that gives lightness. Stirring them in vigorously knocks out the air, leaving a dense pudding, so fold gently.

“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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