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Dessert

Another Chocolate Filling

A light chocolate mousse filling made with beaten egg whites, sugar, and grated chocolate, spread between cake layers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and chocolate 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 ↓

Another Chocolate Filling

Ingredients

Directions

  1. Beat the egg whites until stiff.

  2. In a bowl, combine the beaten egg whites with the sugar and grated chocolate.

  3. Spread the mixture between the layers of your cake and on top.

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. Sugar + chocolatetop 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. Egg + chocolatetop 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

Egg whites
Whipped into a foam that gives the mousse its light, airy structure.
Sugar
Sweetens the mixture and helps stabilise the whipped egg white foam.
Grated chocolate
Adds flavour and body, and sets as it cools to give the mousse firmness.

The step that matters

Beat the egg whites until stiff. Egg whites must be whipped until they hold stiff peaks, because the trapped air is what gives the mousse its lightness. Under-whipped whites collapse when folded with the other ingredients, and over-whipped whites turn dry and grainy.

“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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