Indulge your dark desires

OK, here's where I earn a lot of brownie points from fellow “dieters'' — If you are on diet, you can eat dark chocolate!

But I would also like to emphasise that although certain amounts of these gorgeous dark chunks of stress-relieving, mind-blowing, sense-infusing goodies are great for you, you need to remember that all-important word — moderation.

Dark chocolate is indeed high in calorie. Therefore, be cautious when you're devouring those bars of sheer ecstasy.

History of chocolate

Aztec Indian legend holds that cacao seeds had been brought from paradise and one gained wisdom and power by eating the fruit of the cacao tree.

A delicate tree, cacao is only grown in tropical rainforests, usually in large plantations, where it must be protected from wind and intense sunlight.

The tree is harvested twice a year. Milk chocolate was invented in 1876 by a Swiss chocolatier, Daniel Peter (1836-1919), of Vevey, Switzerland.

Daniel Peter successfully combined chocolate with powdered milk to produce the first milk chocolate.

Today, the finest chocolate is still made in Switzerland and the consumption of milk chocolate far outweighs that of plain chocolate.

Why is dark chocolate good for you?

• High in antioxidants known as flavonoids, dark chocolate delivers an awesome nutritional wallop. Studies show that modest amounts — no more than one or two ounces — eaten every day can reduce risk of blood clots, lower blood pressure, increase endurance, improve skin quality and even sharpen problem-solving skills.
  
  But put down that candy bar — notice the emphasis on “dark'' chocolate, which has less sugar and two to three times more flavonoids than milk chocolate (white chocolate has none at all).
  
• Chocolate contains several nutrients, including potassium, iron and calcium. It also contains vitamins A1, B1, B2, C, D and E.
  
• Chocolate contains magnesium. Magnesium deficiency has been linked to PMS (premenstrual syndrome), heart disease, hypertension, diabetes and joint problems.
  
• Chocolate contains phenylethylamine, a mild mood elevator that can make you feel better emotionally.
  
• Another reason why chocolate can make you feel good is that it contains tryptophan, an amino acid that raises the serotonin levels in the brain.
  
  Serotonin is a natural stress reliever and antidepressant. Serotonin can also help decrease your appetite, lessening your cravings for sweet and starchy foods.
  
• Endorphins, a natural pain reducer and mood elevator, are released by the brain to help you deal with pain.
  
  Endorphins are also produced when you exercise, which is why people feel good after a rigorous workout.
  
  Chocolate, which stimulates the production of endorphins, can give you a feeling similar to a “runner's high''.
  
• The cocoa butter in chocolate contains a mono-unsaturated fat called oleic acid, which can help raise your “good cholesterol'' levels.
  
  Also, chocolate has been found to have no effect on “bad cholesterol'', which means it will neither increase nor decrease it.
  
• Eating chocolate could help increase antioxidant levels in your blood. Antioxidants help your body's cells resist damage caused by free radicals.
  
  They also help prevent heart disease and fight cancerous elements.
  
  Keeping all these benefits in mind, who are we to say no to chocolate, right, girls? Here we have some exotic ways to indulge your chocoholic dreams.

Low-carbohydrate-and-low-calorie chocolate cake

You can have your cake and eat it too —even on a diet! This low-carbohydrate and low-calorie chocolate cake will satisfy your chocolate craving while on a diet. Just watch the size of your portion.

• 7-1/2 ounces dark chocolate (containing 65-70 per cent cocoa), at room temperature, broken into pieces
• 1/2 cup butter, cut into small cubes
• 6 large eggs, at room temperature and separated
• 1/3 cup sugar
• 1/3 cup Splenda (calorie-free sugar substitute)
• 1 tsp pure vanilla extract
• 1 tsp (confectioners) sugar, powdered, for garnish

Preheat oven to 375°F. In a large metal bowl, set over a pan of hot but not simmering water (bottom of the bowl should not touch the water), combine the chocolate and butter and let stand, stirring occasionally, until smooth.

The mixture can be melted in the microwave on high power, stirring every 15 seconds.

• In a medium-sized bowl, combine the 6 egg yolks, sugar and Splenda.
  
  Add this to the melted chocolate-butter mixture, add vanilla extract. Stir to combine.
  
  Important: Be sure to add the beaten eggs to the chocolate mixture and not the chocolate to the eggs. This will ensure a moist, airy texture.
  
• In a large bowl, whip the 6 egg whites until firm. Add 1/3 of the whites to the chocolate mixture and stir to lighten the batter.
  
  Gently fold in the remaining egg whites until just blended and no streaks remain.
  
  Finish by using a rubber spatula to ensure that the heavier mixture at the bottom is incorporated.
  
• Scrape the batter into a non-stick, 10-inch springform pan and smooth top with the spatula.
  
  Bake for approximately 20 minutes or until just set. Remove from oven and let cool.
  
  The cake will collapse after a while, which is fine as it tastes absolutely yummy.

To unmould: Run a thin metal spatula around the side of the cake and release the sides of the springform pan.

The chocolate cake will store up to two weeks when refrigerated. Do not freeze because that will change the texture.

When ready to serve, bring to room temperature. Cut into narrow wedges with a thin, sharp knife dipped in hot water. Dust with sifted powdered sugar before serving.

Molten lava cake

• 4 ounces bittersweet chocolate, broken into small pieces
• 4 ounces semi-sweet chocolate, broken into small pieces
• 3/4 cup unsalted butter, cut into pieces
• 4 eggs
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 1 tbs cocoa powder, unsweetened
• 2 tsp pure vanilla extract
• 1 tsp instant espresso powder or 2 tsp instant coffee granules
• 1/2 tsp salt
• Shaved chocolate

Preheat oven to 375°F. Liberally spray six (6 ounce) ramekins with non-stick spray.

In a small saucepan over low heat, melt the chocolate and butter, stirring often to prevent burning. Remove from heat and cool.

In a large mixing bowl, beat eggs and sugar with an electric hand mixer until “ribbon'' stage, for around seven minutes. At this stage, it will be pale yellow and look like lightly whipped cream.

• Add flour, cocoa powder, vanilla extract, espresso powder and salt. Beat the batter for two more minutes; add the melted chocolate mixture and beat for another five minutes.
  
• Scoop the batter into the prepared ramekins, approximately 3/4 cup of batter in each ramekin.

Note: At this point, the cakes can be refrigerated and baked later.

When ready to bake, place the ramekins on a baking sheet and bake for 15 to 17 minutes or until puffed and mostly dry on top and around the edges.

It's critical to bake these cakes for the right length of time. Otherwise, they'll either be too “molten'' or end up as brownies.

Oven temperatures vary, so check the cakes after 15 minutes. If they're really moist on top, bake for one more minute and check again.

Remove the cakes from the oven and let rest for three minutes (it's OK if they sink a little).

To unmould, place a serving plate on top of the ramekin and invert. Carefully remove the ramekin, tapping lightly on the plate to loosen the cake.

Serve the molten cakes warm with shaved dark chocolate sprinkled on top. Makes 6 servings.

Mind-blowing hot chocolate

• 6 ounces of fine-quality, semi-sweet or bitter-sweet chocolate, broken
• 1/4 cup water, room temperature
• 3 tbs hot water
• 3 cups skimmed milk, hot
• Sugar to taste
• Whipped cream, if desired

In a double boiler over low heat, combine chocolate and 1/4 cup water until melted, stirring occasionally until smooth.

Remove top of double boiler pan. Whisk in 3 tablespoons hot water. Pour into pitcher or divide among 4 mugs.

Either stir 3/4 cup hot milk into each mug or serve milk in a separate pitcher. Pass sugar and whipped cream in separate bowls and add to taste.

Decadent hot chocolate

A delightful, gourmet hot chocolate. Don't worry about the calories, just enjoy!

• 1 teapot full of hot chocolate as prepared in the earlier recipe
• Tea cups
• Whipped cream
• Curls of dark chocolate

Prepare hot chocolate. Place a dollop of whipped cream at the bottom of each tea cup.

Place a curl each of white chocolate and milk chocolate in the cup over or beside the whipped cream.

Pour prepared hot chocolate over the top of the ingredients. The whipped cream will rise to the top and the chocolate curls will start melting.

Note: Timing is important in making this hot chocolate, as you need to hand the person the cup right before you pour the hot chocolate in it.

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