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Dessert

Souffle of Chocolate

A baked chocolate soufflé made with melted chocolate, butter, breadcrumbs, sugar, milk, egg whites, egg yolks, and topped with whipped sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Souffle of Chocolate

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.

Make the base

  1. In a saucepan, boil the butter and bread crumbs, stirring constantly until the crumbs are slightly colored.

  2. Stir in the sugar and boiling milk, and let the mixture boil until it thickens.

  3. Remove from heat and let cool slightly.

Prepare the batter

  1. Whip the egg whites with vinegar until frothy.

  2. Mix the egg yolks into the cooled mixture, then gently fold in the whipped egg whites.

  3. Butter and sugar the mold, then fill it with the mixture, leaving an inch from the top.

Bake and serve

  1. Place the mold in a pan of hot water with paper at the bottom to prevent slipping.

  2. Bake in a 350°F (175°C) oven for 45 minutes.

  3. Turn out of the mold and cover with whipped sauce.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

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

What each ingredient does

Egg whites
Whipped into foam, they trap air that lifts the soufflé as it bakes.
Egg yolks
Enrich the base and add richness and structure as they set.
Bread crumbs
Thicken the butter base and add body to the soufflé.
Dissolved chocolate
Gives the soufflé its chocolate flavor and color.
Milk
Adds moisture and, once boiled and thickened, forms the base of the mixture.

The step that matters

Fold in the whipped egg whites gently. Whipped egg whites hold trapped air. Stirring or deflating them too hard releases that air, so the soufflé bakes flat instead of rising.

“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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