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Dessert

Chocolate Pudding

A chocolate pudding made with melted chocolate, sweet milk, bread crumbs, egg yolks, sugar, and beaten egg whites, baked in a water bath.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Chocolate Pudding

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 batter

  1. Melt the chocolate in 1½ cups of sweet milk.

  2. Add the grated bread crumbs and the yolks of 5 eggs one at a time.

  3. Stir in 1 cup of sugar and the remaining 1 cup of sweet milk.

  4. Fold in the beaten egg whites.

Bake and serve

  1. Set the pan in a water bath and bake at 350°F (175°C) for 40 minutes.

  2. Serve with cream or hard 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. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  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. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Eggs
Yolks enrich and bind the custard, while beaten whites lighten it and help it rise.
Grated bread crumbs
Absorb liquid and give the pudding body and a soft, tender crumb.
Chocolate
Provides the main flavour and, melted into the milk, colours and flavours the pudding.
Sugar
Sweetens the pudding and adds tenderness to the set custard.
Sweet milk
Supplies the liquid that hydrates the crumbs and melts the chocolate into a smooth base.

The step that matters

Folding in the beaten egg whites. Stirring too hard deflates the whites' foam, losing the air that lightens the pudding. Fold gently so the batter stays airy as it bakes.

“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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