Research has shown that chocolate cake is also great for breakfast. It is said to have a good effect on our brain function during the day and on our waistline.
Study on the impact of chocolate consumption
Syracuse University in New York has conducted a study on the effect of chocolate consumption on cognitive functioning, including memory and abstract reasoning. The effects of chocolate consumption were measured in 968 subjects aged 23 to 98 years, without changing their general eating habits.
"Chocolate consumption was associated with cognitive functioning as measured by extensive neuropsychological tests. More frequent chocolate consumption was visibly associated with better performance on these tests."
This is certainly not the first time we have read about the health benefits of chocolate. A few years ago, researchers at Tel Aviv University in Israel reported that eating chocolate every morning was thought to help weight loss. This is because a morning meal, which contains more calories, is thought to reduce cravings for snacks during the day and in the evening.
According to the study''s lead researcher, Dr Daniela Jakubowicz: "When we wake up in the morning, our brains need energy immediately. This is the time of day when our body converts food into energy. Later in the day, when we are eating and our body and brain are still on high alert, our body stores food as a reserve. This is how we gain weight even if we eat less". So what breakfast does he recommend? Breakfast in the form of dessert, of course. In her study, Dr Daniela Jakubowicz wrote that people who ate 600 calories for breakfast (desserts with protein and carbohydrates) lost more weight than people who ate 300 calories for breakfast and also ate more throughout the day.
And what''s so good about chocolate? Experts have found that it''s a nutrient called a flavonoid, which makes up 20% of the compounds present in cocoa beans. So next time you''re thinking about what to eat for breakfast, reach for a dessert like chocolate cake.
Here are some ideas for making chocolate cake at home (so you don''t have to buy it):
BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.
Add the vanilla paste, caster sugar, edible starch and rum to the yolks. Add 50 ml of milk and stir with a whisk until smooth and lump-free.
Put the remaining milk in a saucepan and heat it to boiling.
Mix one ladleful of the boiling milk with the egg mixture, then slowly add the egg mixture to the boiling milk, stirring with a whisk.
Cook the resulting cream over a medium-high heat, stirring constantly, for another 5 to 7 minutes, until it thickens.
Stir the coarse coconut flour into the cream. Adjust the quantity to your taste.
Remove the saucepan from the heat. Cover it with transparent cling film, right up to the custard, to prevent a crust from forming on the custard.
Place it in the fridge for about 5 hours to cool completely and firm up.
Whip the cooled cream with an electric hand mixer until smooth, then fold in the whipped cream with a spatula. Adjust the quantity depending on how compact you want the cream.
Pipe the sponge cake or biscuits on the bottom of the glasses and pipe the cream on top. Garnish the Raffaello in the glass with coconut and a Raffaello ball.
Preheat the oven to 180°C. Mix the graham crackers and almonds into the crumbs. Sift into a medium bowl and mix the sugar and melted butter until combined. Press firmly on the base and up the sides of the pie pan. Pre-bake for 8 minutes. Leave the oven on.
Prepare the filling: whisk the sweetened condensed milk, lemon juice and egg yolks. Pour the prepared lemon cream into the warm cookie crust. Bake the pie for 18-21 minutes or until it is *loosely* puffed in the centre. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill in the fridge for at least one more minute. Decorate as desired.
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