Yes, there is a light at the end of this tunnel of madness called midterms, and I do believe it involves chocolate. Not only because it strikes a deep, primal chord of utter satisfaction in many palates, but also because chocolate is healthy! Wait, what?
I should clarify. Here, have some scientific-sounding, multi-syllabic vocabulary: we are probably all very familiar with the term "antioxidant" by now (thanks a lot, POM). An antioxidant is a compound that is believed to help the body resist cell damage caused by free radicals, which are destructive chemicals formed in quotidian body processes like breathing.
Raw cacao beans have a substantial amount of antioxidants known as flavonoids, which are used by plants to repair cell damage and to defend against environmental toxins. Humans can reap these same benefits by consuming flavonoid-rich plants or their processed products, such as ... chocolate bars!
Now before you lay determined siege to the nearest Godiva, I should point out my use of the word "processed." While raw cacao is amazingly healthy, it is not entirely tasty. It requires drying, roasting, and fermentation to reduce the naturally pungent aroma of cacao beans. Unfortunately, all this manipulation also reduces the flavonoid content.
The chocolate with which we are familiar, dressed in its shiny foil, is actually a highly-processed package with only a fraction of the antioxidant power of, say, a handful of blueberries. And it's a package replete with ample amounts of sugars and fats, at that. While it is true that cocoa butter is similar to olive oil in that it contains heart-healthy oleic acid, it also contains bad cholesterol-building saturated fats. So chocolate is not a miracle drug; it never was. However, enjoyed in moderation (like everything else), it does offer a relatively guiltless reason to smile.
This week, in honor of clearing the week's hurdles, set aside some time to treat yourself and your sweet tooth. Try out these two recipes, both of which showcase the rich taste of chocolate. When buying chocolate, remember that higher cocoa content (i.e. dark chocolate) denotes higher flavonoid content.
This first one is incredibly rich, easy, and quick to make, all thanks to the invention of the microwave. (And it's a good way to get some calcium.)
Homemade Hot Chocolate
Ingredients:
*1 cup milk
*2 tablespoons half-and-half (optional but recommended)
*1 oz. chocolate of choice (about 1/6 cup chocolate chips)
Directions:
1) Chop the chocolate very finely. Use a knife to pretty much shave chocolate off the bar. I find it helpful to do this on a sheet of paper so you can just pick up the paper and funnel its contents into the mug later.
2) Pour the milk and half-and-half into a microwave-safe mug. Microwave for 2 minutes on high or until you can see the milk just starting to foam. Watch carefully to make sure it doesn't actually boil and spill over.
3) Stir in the chocolate until it is melted.
This next recipe is a bit more involved, but it is a good way to make your friends instantly loyal to you forever. Because did I perchance mention that it is...
The Best From-Scratch Chocolate Cake Ever, and If Not, at Least a Very Good One
Ingredients:
*3 oz. semi-sweet chocolate (about ? cup chocolate chips)
*1 cup all-purpose flour
*? teaspoon baking powder
*? teaspoon baking soda
*? teaspoon salt
*1 stick unsalted butter, softened
*1 cup sugar
*1 teaspoon vanilla extract
*? cup sour cream (the not-so-secret secret ingredient)
Directions:
1) Preheat oven to 350°F with rack positioned in the center.
2) Melt the chocolate. One of the best ways is to construct a double boiler out of a pot and a larger, heat-resistant bowl; just boil water in the pot and place the bowl over the pot; the heat from the steam below will melt chocolate in the bowl. Stir gently to speed the process.
3) Whisk together flour, baking powder and soda, and salt. Set aside.
4) In a separate bowl, using a large spoon, cream softened butter and sugar together. Mix in the melted chocolate. Then mix in the eggs, vanilla, and sour cream. Finally, add the flour mixture from step 3. Whip this all together until smooth and even.
5) Pour the batter into a cake pan (or you can make cupcakes, as we did, if you have a muffin pan and cupcake cups). Bake for about 20 minutes, or until a wooden toothpick stuck in the center comes out clean (no light brown residue).
After making these yumful creations yourself, you will forever wonder why "Death by Chocolate" ever made any sense. And if you afterwards find yourself in an existential quandary, just pop a few additional morsels of chocolate, and everything will be all right. Cheers!
