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Chocolate has been consumed as a drink for thousands of years in South America. It was brought to Europe over 500 years ago by Christopher Columbus having discovered it on his fourth mission there. Used also as a savoury addition to some dishes, it made little impact until introduced to the Spanish Court, where it became very popular.
They started to add sugar to sweeten the naturally bitter taste, and from here it spread throughout Europe. Chocolate’s bad press is largely down to high added sugar and fat content. But the unadulterated raw cacao can be seen as a superfood, high in anti-oxidants, that may have beneficial effects related to cholesterol levels, cardiovascular issues, cognitive decline and strokes.
Ingredients:
250gms dark chocolate
250gms caster sugar
150gms unsalted butter
50gms plain flour
3 small eggs
Method:
Preheat oven to 140⁰C
Line and grease a 25cm x 25cm baking tray. Melt chocolate & butter in a bain-marie until they come together. Beat the eggs & sugar together. Add the melted chocolate mixture to the eggs, beat together. Add the flour and mix until well combined. Bake in the preheated oven for appx 1 hour 20 minutes. It should feel firm around the edges and less so in the middle.
Enjoy.
Gaby Van Clarke
Water is a source of life and vitality. As we age our bodies are less able to hold water so our skin sags, our bones become brittle, our hair drier, thinner and frizzy.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.