According to many researchers, it was discovered that at least half a slab of dark chocolate carrying 70% to 85% cocoa content has a protective effect against inflammation and heart disease.

People who ate dark chocolates regularly had a 17% average reduction in C-reactive protein – enough to decrease the risk of cardiovascular disease by one-third in women and one-fourth in men.

The technical name of the cocoa tree is ‘Theobroma Cacao’, which means ‘Food of the Gods’. Chocolates, providing it’s a milk-free and sugar-low variety, contain a substance called Theobromine, which the body converts into Serotonin and Endorphins, the first having a calming effect, the second and uplifting effect and boosts the immune system. Cocoa contains the chemical PEA (Phenylethylamine), which occurs naturally in the brain and is released at times of emotional excitement – it gives us the ‘high’ feeling. Caffeine and theobromine in chocolates increases alertness and sharpen the memory. Good quality chocolates should have no milk content and be sugar low.

Chocolates prevents cardiovascular disease

The chemicals known as flavanols, which are found in chocolates as well as in fruits and vegetables, can reverse smoking-related damage to blood vessels by boosting the levels of nitric oxide in the blood. Those who drank cocoa containing as much as 185mgs of flavanols experienced significant increases in circulating nitric oxide and flow-mediated dilation – a definite improvement in function.

Improved Blood Vessel Response

Researchers compared the effect of flavanols on a dozen smokers participating in a double-blind study. Half of them were given a cocoa drink rich in flavanols, and the rest had a drink that tasted the same but had far fewer flavanols.

However, the study was designed to identify the active ingredients, so the cocoa drink used was specially processed to retain much higher levels of flavanols than are typically found in commercially-available cocoa drinks.

Old time bakers used to make a “pudding” for chocolates cake. This pudding is quite different from the pudding we use in the mix chocolate cakes today. Old time chocolate pudding was a way for bakers to bring out the full chocolate flavor from the cocoa powder and unsweetened chocolate which gave them rich full flavored chocolates cake.

When cakes are made firmly with cocoa powder which contains mostly cocoa solids the chocolate cake flavor is somewhat subdued. The chocolate flavor can be delicious even more by mixing the cocoa powder with flour. But by including unsweetened chocolates which contains cocoa butter as well as cocoa solids into the cocoa powder the chocolate cake is given an extra boost of chocolate flavor.

Water and sugar also play a significant role in making a rich full flavored chocolate cake. Hot water heated in a double boiler is used to flourish the chocolate flavor in the cocoa powder and unsweetened chocolate. Then when sugar is included into the chocolate pudding the subtle chocolate flavors will begin to shine.

Here is the basic recipe for making a pudding to add to your chocolate cake batter.

Unsweetened Chocolate

Cocoa Powder

Hot Water

Sugar

Combine plainly chopped unsweetened chocolate, cocoa powder, and hot water in a double boiler. Heat until the chocolate is melted. Then add the sugar and stir until the pudding is glossy and thick.

Simply adjust the amounts above to your favorite chocolate cake recipe and watch your cake take on a whole new level of sweet chocolate flavor.