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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
Where were you standing when you decided to adjust your hair colour? Do you stand there often?
At the first salon I worked as a junior, back in the last century, the colourists at the salon had an interesting technique for showing clients their finished results; escorting them to the ladies toilet where a single electric wall light seemed to cast a favourable glow.