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Dessert

Another Chocolate Filling

A filling made from beaten egg whites, sugar, and grated chocolate for cakes.

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. Layer the grated chocolate and sugar between the cake layers and on top.

  3. Serve as a filling for your cake.

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 filling light, airy structure.
Sugar
Adds sweetness and helps stabilize the whipped egg whites.
Grated chocolate
Adds rich chocolate flavor and fat to the filling.

The step that matters

Beat the egg whites until stiff. Egg whites hold air only until they are stiff. Under-beaten whites collapse and make the filling runny, while over-beaten whites turn dry and grainy. Any trace of fat or yolk in the bowl also prevents them from whipping properly.

“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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