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Dessert

Chocolate Drop Cakes

Chocolate Drop Cakes are sweet baked goods made with butter, sugar, chocolate, eggs, flour, baking powder, raisins or dates, and nuts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Chocolate Drop Cakes

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare the batter

  1. Melt the chocolate over hot water and mix it with boiling water.

  2. In a bowl, cream the butter and brown sugar, then add the eggs and melted chocolate mixture.

  3. Combine the flour, baking powder, and salt, then gradually add to the wet ingredients.

  4. Fold in the raisins or dates and nuts.

Bake

  1. Drop spoonfuls of the batter onto an unbuttered baking sheet.

  2. Bake at 350°F (175°C) for 12 to 15 minutes, testing one cake first for doneness.

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. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Chocolate + nutstop 10% of all pairs
    Smell alikemoderate
    Cooked together440 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Raisin + nutstop 10% of all pairs
    Smell alikemoderate
    Cooked together490 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Butter
Adds fat and richness, and helps the cakes stay tender.
Brown sugar
Adds sweetness and moisture, and contributes to a soft texture.
Eggs
Bind the batter and add structure as the cakes set.
Flour
Provides the structure that holds the cakes together as they bake.
Baking powder
Releases gas during baking so the cakes rise and lighten.
Chocolate
Provides chocolate flavor and color throughout the batter.

The step that matters

Gradually adding the dry ingredients. Adding flour in portions helps the batter combine evenly without overmixing. Overmixing develops gluten, which can make the cakes tough rather than tender.

Swap the nuts

How well each one fits the dish's main ingredients (butter, sugar, chocolate, egg, flour, raisin):

  1. Almondfits better
  2. Chestnutfits better
  3. Pistachiofits better
  4. Nutsthe original

Fit is the average pairing score against butter, sugar, chocolate, egg, flour, raisin. Candidates are from the same food group and used in at least 100 recipes.

“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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