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Dessert

Chocolate Padding

A steamed chocolate pudding made with grated chocolate, milk, butter, sugar, eggs, and powdered rusks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 Padding

Ingredients

Directions

Make the chocolate base

  1. Boil the grated chocolate in the milk for 10 minutes.

  2. Stir in the butter and sugar while hot.

  3. Once cool, add the egg yolks.

Prepare the mold and batter

  1. Beat the egg whites to a froth.

  2. Fold the frothy egg whites into the mixture just before steaming.

  3. Butter the inside of a mold and sprinkle with powdered rusks.

  4. Pour in the chocolate mixture.

  5. Cover with buttered paper.

Steam and serve

  1. Steam for 1 hour and 15 minutes.

  2. Carefully turn out and serve with custard.

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. Butter + eggtop 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

Grated chocolate
Melts into the milk to give the pudding its rich flavor and dense body.
Egg yolks
Enrich the mixture and help bind it into a set, tender custard-like texture.
Egg whites
Whipped to a froth, they lighten the pudding and give it a airy, risen texture.
Powdered rusks
Crumbs that coat the mold so the pudding releases cleanly and has a light crumb edge.
Butter
Adds fat for a smooth, rich mouthfeel and helps prevent sticking in the mold.

The step that matters

Folding the egg whites. Whipped whites hold air that gives lift. Folding gently, just before steaming, keeps that air from collapsing so the pudding stays light rather than dense.

“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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