I love chocolate, I think many would say the same thing. But until recently I did not know know that not all chocolates are created equal. I read studies that "dark chocolate cocoa phenols, which have shown to lower blood pressure, contains. Not to mention, it is rich in anti-oxidants which help combat free radicals, destructive molecules that contribute to heart disease and other diseases.
Now, milk chocolate and white chocolate on the other side contains very little or no health benefits whatsoever. It is delicious and tasty, I know, but it is believed that milk interferes with the delivery of health benefits, the dark chocolate does. Oh, and you can to the washing before you eat healthy, dark chocolate with a glass of milk, do not forget.
But how does one comes along, that the bitter taste, dark chocolate have? If you're like me and have a sweet tooth, it is hard to enjoy a piece of dark> Chocolate because of this bitter taste. So let's get creative. One way I found to enjoy dark chocolate, is a recipe for a warm and soft chocolate.
It is a recipe for a cake where within a warm cup of chocolate melted dark chocolate contains seeps out when you cut into it. It's amazing! It makes the dark chocolate palatable.
Here is the recipe for hot chocolate and soft:
Ingredients:
1 / 2 cup unsaltedButter, plus more butter molds
4 ounces bittersweet chocolate, preferably Valrhona
2 eggs
2 egg yolks
1 / 4 cup sugar
2 teaspoons flour, plus more for dusting
Method:
1. In the upper part of a water bath of boiling water, heat the butter and chocolate together until the chocolate has melted almost completely stopped. While this is heating, beat together the eggs, yolks and sugar with a whisk or electric bat until light andthick.
2. Beat together the melted chocolate and butter, it should be quite warm. Pour in the egg mixture, then quickly beat in the flour just until combined.
3. Butter and lightly flour four 4-ounce molds, custard cups or ramekins. Then tap the excess flour, butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, up to several hours, they'll bring back to room temperature beforeBaking.)
4. Preheat the oven to 450 ° F (230 ° C). Bake the molds on a tray for 6 to 7 minutes, the center is still soft, but the sides will be set.
5. Invert each shape on a plate and leave for about 10 seconds. Falls and by lifting a corner of the form, the cake will fall out onto the plate. Serve immediately.
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