It’s really very good news for all those who love chocolates and don’t want to deny oneself to enjoy with it. Well, I guess you’ve heard already that consuming chocolate can help ward off the grim reaper if one has suffered acute myocardial infarction — otherwise known as a heart attack. “It was specific to chocolate — we found no benefit to sweets in general,” said Kenneth Mukamal, a researcher at Beth Israel Deaconess Medical Center in Boston and a co-author of the study.
“It seems that antioxidants in cocoa are a likely candidate” for explaining the live-saving properties, he added. “Our findings support increasing evidence that chocolate is a rich source of beneficial bioactive compounds,” the researchers concluded.
It’s interesting that research’s results held true for men and women, and across all the age groups included in the study.
So here is great recipe for easy prepared but really tasty (I’ve tried!) Chocolade Cake
The batter is mixed entirely in one sauce pan. This recipe makes enough for one 9×15 pan or 2 8×8 pans.
Melt in sauce pan on low heat, stirring continuously:
4 tbsp butter
4 oz unsweetened chocolate
Add on burner:
1 cup milk
Maintain low heat, stir until it thickens a bit.
Take off burner. Add in order:
2 cups sugar
1 tbsp vanilla
2 egg yolks
Stir, then add:
2 cups flour
1/2 tsp salt
2 tsp baking soda
When mixed, add
1 cup milk
Bake at 350 degrees F for about 25 minutes (until a wooden toothpick, inserted into the center of the cake, comes out relatively clean).
Icing
it’s better to make this cake as a two-layer cake with a sour cream icing in the middle, and whipped cream on the outside. This is a good combination, as the whipped cream isn’t too heavy.
The sour cream icing can be made melting 6 oz of semisweet chocolate. After it is melted, stir in 1/2 cup of sour cream.
Any sculpting should be done after cake is layered, but before the outer icing is applied. Whipped cream can very easily be colored using food coloring, allowing one to decorate colorful cake sculptures
