5 Steps On How To Make A Chocolate Cake

The chocolate cake is one of the most common types of cakes that you can easily make at home. The cool thing is that you can make the cake for almost any type of event.

Things that you need

For you to prepare the cake, you need the right ingredients. The ones that you need include:

· 2 saucepans

· 3 egg yolks

· Heat-safe bowl

· 2/3 cup butter, room temperatur

· 2/3 cup boiling water

· Spatula

· 1 tsp. baking soda

· 1 tsp. baking powder

· 2 tsp. vanilla extract

· Whisk

· 2/3 cup sour cream

· Two cake pans

· Spatula

· 2 2/3 cup butter, room temperature

· 4 oz. unsweetened chocolate

· 2/3 cup boiling water

· 2/3 cup butter, room temperature

· 2 2/3 cup sugar

· Standing mixture with paddle attachment

How to make your chocolate cake

Step 1

Preheat an oven to 325 F and then fill a saucepan with water and bring it to boil. After turning off the heat, rest the bowl on the inside rim of the saucepan. You should be cautious when doing it. Ensure that you place the bowl just above the water height. This is to prevent the chocolate from overheating.

You should then boil water using a saucepan on the stove, and whisk the chocolate into it. To prevent the chocolate from seizing, ensure that the chocolate is still warm.

Step 2

Place butter and sugar into a mixing bowl and mix the two until it becomes fluffy and light. This process not only mixes the two, it also aids in aeration which is vital for the creation of a light and tender cake. To ensure that ingredients are incorporated evenly you should occasionally scrape down the bowl sides.

Step 3

Gradually add egg yolks and vanilla into the mixture and beat them until they are fully incorporated. The purpose of adding eggs is to prevent the batter from separating. Eggs at room temperature have been shown to result to a more cohesive batter. When you get a good mixture, beat in the melted chocolate.

Step 4

Sift all the dry ingredients. These include: salt, powder, flour, and soda. You should then add them together with sour cream into the batter. The best way of doing it is adding 1/3 of the dry ingredients and ½ of sour cream. You should repeat this process until all the sour cream and dry ingredients are evenly incorporated. The reason why you should gradually add the ingredients is to allow the batter to accept large liquid quantities that create a moister and delicious cake.

Step 5

Beat the battery until it gets smooth. When doing it be cautious that you don't over-mix. You should then prepare the baking pans using pan spray and divide the batter evenly. Finally, bake your cake until it springs back to the touch.

ttp://chocolate.ek.la/

 http://chocolate.kazeo.com/

 http://chocolate.revolublog.com/

 http://chocolate.cd.st/

 http://chocolate.id.st/

 http://chocolate.lo.gs/

 http://chocolate.eklablog.fr/

 http://chocolate.eklablog.net/

 http://chocolate.blogg.org/

 http://chocolate.eklablog.com/

 http://blogout.eklablog.net/

 http://blogout.eklablog.com/

 http://blogout.revolublog.com/

 http://blogout.cd.st/

 http://blogout.blogg.org/

 http://blogout.kazeo.com/

 http://blogout.id.st/

 https://blogout.eklablog.fr/

 http://blogout.ek.la/

 http://blogout.lo.gs/

Cocoa Temptation: Chocolates

Chocolate is a delicious food product made from Theobroma cacao seeds, both roasted and grounded. Everyone in the world is aware of the tempting taste of chocolates; they can be made in both liquid and solid forms or can be used for flavoring different dishes. Chocolates initially were taken in the form of drinks by emperors.

Lesser known facts about chocolates:

There are many things which we don't know about Chocolates and are definitely willing to know. Here are some lesser known facts about it:

1. The word "chocolate" originally comes from the Aztec word that is "xocoatl", which refers to a bitter and spicy drink that Aztecs used to make from cacao beans.

2. White chocolates are actually not chocolates, it's because they don't contain cocoa solids or chocolate liquor, but as they generally consist cocoa butter, they are said to be a chocolate product.

3. Cacao was once used as a currency. As the Aztecs loved cocoa beans and valued them so high, they begin to use it as a currency during the height of their civilization.

4. The first chocolate bar was made in England in 1872 by Cadbury.

5. Chocolates are the only thing having a special melting point of 93° F that is just below the human body temperature. That's why chocolates melt so easily on our tongue.

6. They are immediate mental stabilizers, and increase your focus, mental strength and memory.

7. It takes up to 400 cocoa beans to make a pound of chocolate.

8. The world's largest chocolate bar weighs approx. 5,792 kg.

9. Chocolates are very dangerous for cats and dogs and can even lead them to death.

10. Chocolates are effective remedies when it comes to cough.

Advantages and disadvantages of chocolates:

Dark chocolates are full of nutrients, they are made from seeds of cocoa tree that are the best source of antioxidants on plants, and they also reduce the risk of heart diseases in the body. There are many more advantages of consuming dark chocolates such as they protect skin from sun, works as high antioxidants, Improves Brain functions, raises HDL and protects LDL against Oxidants, improves blood flow, reduce fat from the body, decreases signs of ageing etc. Chocolates are generally used to show a symbol of affection to our loved ones, by gifting them, as eating chocolates can give the same feeling as being in love gives.

Apart from being nutritious chocolates have a negative side also as they contain high quantity of sugar, saturated fat and are low in mineral vitamins. Excess of chocolate consumption can result in tooth decay, high level of carbohydrate and calories in body, etc. Dark chocolates also contain lots of sugar but that is generally half of what milk chocolates contains.

ttp://chocolate.ek.la/

 http://chocolate.kazeo.com/

 http://chocolate.revolublog.com/

 http://chocolate.cd.st/

 http://chocolate.id.st/

 http://chocolate.lo.gs/

 http://chocolate.eklablog.fr/

 http://chocolate.eklablog.net/

 http://chocolate.blogg.org/

 http://chocolate.eklablog.com/

 http://blogout.eklablog.net/

 http://blogout.eklablog.com/

 http://blogout.revolublog.com/

 http://blogout.cd.st/

 http://blogout.blogg.org/

 http://blogout.kazeo.com/

 http://blogout.id.st/

 https://blogout.eklablog.fr/

 http://blogout.ek.la/

 http://blogout.lo.gs/

How Good Is Chocolate As a Health Benefit?

We hear it frequently that chocolate is a good anti-oxidant and has, therefore, health benefits. So what is an anti-oxidant agent and how does it work. It's not difficult to explain and there is research available for those who need more information. Generally, however, one should look upon it as something that counter-acts disease. It does this by 'hooking' itself onto a free radicle, which is a disease laden molecule looking for a cell to engage.

Anyone with a background in chemistry, even at school level, will understand how molecules of matter join with others to form elements. They comprise a nucleus with an electric charge that has room for opposite charges to attach to it. In other words they have either a positive or a negative charge.

Free radicals are molecules with unpaired electrons. As they enter the body they search for cells that can be robbed of electrons. This causes damage which, over time, can manifest as conditions ranging from aging of the body to cancer.

When anti-oxidant levels are low, such as through poor nutrition, the immune system is overloaded and toxins take effect more readily. These unpaired electron microbes are extremely dangerous. They are looking for what other cells have that they require and can easily capture. That's why food that are known anti-oxidants are important.

They catch the free radicals by offering to pair them and thus cancel out cell damage. The more we have the greater the protection. Vitamins are great anti-oxidants and the effect of vitamin C's action against viruses is well-known.

So what about things like chocolate? Cocoa from which it is manufactured contains powerful anti-oxidants called polyphenols. It is the same found in grapes, berries, and wine. It also contains catechins and epicatechins that are found in green tea. These elements are found in the beans, however, not necessarily the finished product.

Chocolate goes through a refining process and is manufactured using things like sugar, protein, and fat. Any heat applied to an anti-oxidant has the power to kill it and the way this finished product is produced is through heat.

The enjoyment of chocolate by most speaks of its popularity. As to its health benefits one must not fails to take into account the calories and other things it represents. Some manufacturers also add MSG (monosodium glutamate) to which many are allergic, as I am. Consequently migraine headaches may occur after consumption of certain brands.

ttp://chocolate.ek.la/

 http://chocolate.kazeo.com/

 http://chocolate.revolublog.com/

 http://chocolate.cd.st/

 http://chocolate.id.st/

 http://chocolate.lo.gs/

 http://chocolate.eklablog.fr/

 http://chocolate.eklablog.net/

 http://chocolate.blogg.org/

 http://chocolate.eklablog.com/

 http://blogout.eklablog.net/

 http://blogout.eklablog.com/

 http://blogout.revolublog.com/

 http://blogout.cd.st/

 http://blogout.blogg.org/

 http://blogout.kazeo.com/

 http://blogout.id.st/

 https://blogout.eklablog.fr/

 http://blogout.ek.la/

 http://blogout.lo.gs/

Cooking With Chocolate

When people cook, they often prefer to use chocolate bars in their desserts instead of making it from scratch or using a cocoa powder mixture. Chocolate provides the chef with a thicker consistency and stronger flavour.

Sometimes, you don't need to cook the chocolate to achieve the perfect dish. Cakes and desserts such as peppermint crisp tart don't require melted chocolate in the top layer. All you need to do is break or grate the mint chocolate over the top of the dessert without being stingy.

Fudgy chocolate squares are a delicious dessert that will suit anyone's taste buds. Add chocolate pieces to the fudge mixture and cook until it has melted completely. Once melted you can add the hot mixture to a square tray and freeze it until it sets. You can then serve these squares to your family and friends. Once they taste these fudgy chocolate squares you will definitely receive a smile.

Are you making biscuits or cookies? You can place a piece of chocolate in the mixture once spooned onto a tray. You can then cover the chocolate with a bit more dough then place it in the oven. This gives your family and friends an extra treat within the treat.

Chocolate croissants will be appreciated by the person who prefers a little sweetness in their breakfast. There's not much extra preparation before placing a batch of croissants in the oven. Add a couple of chocolate pieces onto the raw pastry before rolling it and before you know it, you will have delicious chocolate croissants.

Sponge cakes can sometimes be boring for the confectionary chef. To add some excitement to the sponge cake, melt chocolate bars and pour it over your favourite cakes. You might need to put it in a fridge before serving so that the glaze will set and create a professional cake. If you bake cake often, you might want to consider getting the ingredients in bulk from your cash and carry wholesaler.

You can also make frosting using chocolate bars. Of course, you will need to melt it and add oil or milk before adding it to your buttercream frosting but it will taste delicious on the cupcakes or three tiered cake. It will also set with the buttercream frosting because chocolate tends to solidify once cold.

Tired of using sugar water to stick sugar decorations to the fondant? Just use melted chocolate to stick decorations to your cake. Keep in mind that although this is tastier and more delicious, it won't work for lighter coloured cakes because the brown chocolate will easily be noticed. In this case, you could use white chocolate.

ttp://chocolate.ek.la/

 http://chocolate.kazeo.com/

 http://chocolate.revolublog.com/

 http://chocolate.cd.st/

 http://chocolate.id.st/

 http://chocolate.lo.gs/

 http://chocolate.eklablog.fr/

 http://chocolate.eklablog.net/

 http://chocolate.blogg.org/

 http://chocolate.eklablog.com/

 http://blogout.eklablog.net/

 http://blogout.eklablog.com/

 http://blogout.revolublog.com/

 http://blogout.cd.st/

 http://blogout.blogg.org/

 http://blogout.kazeo.com/

 http://blogout.id.st/

 https://blogout.eklablog.fr/

 http://blogout.ek.la/

 http://blogout.lo.gs/

Chocolate: The Good, the Bad and the Bitter

It's pretty common knowledge that chocolate made its appearance among the Aztecs as a beverage for kings. The cacao beans, from which the beverage was derived, were highly valued and used as a form of currency. When Hernando Cortez, a ruthless conqueror, set his sights on the Aztec nation, he was introduced to the bitter drink by King Montezuma. Cortez proceeded to pillage their country and take over their lands, which included the cacao plant.

Back in Spain, Cortez had no idea what he had stumbled upon until some enterprising chemists added sugar and honey to the bitter beverage and happily introduced a drink which became the forerunner of hot chocolate, ushering in the world's love affair with chocolate. By the 17th century, Europe's elite was happily guzzling the newly prized beverage (were waistbands expanding concurrently, one wonders). And with the promise of aphrodisiac, as well as medicinal powers, small wonder that it took off.

But, alas, until it was mass produced in the latter part of that century, the masses could only dream about it, as the cost was too high and the Easter bunny only a far off fantasy. In the early 1800's, the Dutch discovered a process to make powdered beans less bitter and paved the way for our present day cocoa, still called "Dutch chocolate." Soon, solid chocolate was created, and Katy bar the door, Europe developed an insatiable sweet tooth. Mid-1800's. a resourceful gentleman by the name of Joseph Fry took chocolate paste and a few other ingredients and pressed it into a mold, which hardened and became the first chocolate bar. A few decades later, the Cadbury company began selling boxes of this glorious treat in their native country of England.

he Swiss, a country synonymous with chocolate, had a hand in creating milk chocolate and became the brainchild of the Nestle company. Sound familiar?

Not to be left out of the mix, American soldiers carried chocolate during the Revolutionary War, and it would sometimes be used as wages, when money was short (works for me). Once again, the value of the cacao bean was put into service.

Present day chocolate manufacturing in the U.S. alone is a staggering 4 billion dollar industry, with the average American eating over half a pound per month. Which might translate easily into that much in body weight gain!

Chocolate is synonymous with the name Hershey. Founded by Milton Hershey in rural Pennsylvania in 1886, it first started out as a caramel company. Soon Mr. Hershey branched out into chocolate production and introduced the first Hershey bar eight years later, with the express purpose of making chocolate available to the common man as an affordable treat. Not satisfied with just a factory, he built an entire town for his workers, and Hersheytown, PA came to life. Hershey kisses made their appearance in 1907 and were originally wrapped by hand, which required long assembly lines of women wrapping all day long, but the end result was worth it. In 1926, Hershey's syrup hit the market, and children of all ages could add it to their milk or pour it over ice cream. Not only a businessman but a philanthropist, Hershey created jobs for people during the Depression and provided for orphans at Hersheytown.

numerous foreign countries supply the cacao beans to support the world's chocolate habit, and the value of chocolate goes far beyond the lovable candy. Many of these third world countries depend upon their cacao bean exports. Case in point,the tiny island of Playon Chico, off the coast of Panama, is welcoming assistance from outside sources to increase its production. A relatively isolated people, they look to the beans for medicinal properties and are beginning to export them for much-needed revenue.

There seems to be no end to this glorious product called chocolate. In the U.S., candies run the gamut from inexpensive drug store brands like Whitman's and Russell Stover, to upscale imports of Godiva, Lindt, Ghiradelli and Roche and everything in between. The original producers of chocolate and candies, Nestle and Cadbury, are still alive and well. (this author prefers Chicago-based Fannie May)

So whether you fancy a rich truffle, a Snickers bar, a handful of Hershey kisses or a thick chocolate sauce on your chocolate ice cream, from milk to semi-sweet, powdered or solid, bake with it, eat it straight or order it mixed in with your favorite coffee drink, it just keeps coming. And aren't we grateful.

ttp://chocolate.ek.la/

 http://chocolate.kazeo.com/

 http://chocolate.revolublog.com/

 http://chocolate.cd.st/

 http://chocolate.id.st/

 http://chocolate.lo.gs/

 http://chocolate.eklablog.fr/

 http://chocolate.eklablog.net/

 http://chocolate.blogg.org/

 http://chocolate.eklablog.com/

 http://blogout.eklablog.net/

 http://blogout.eklablog.com/

 http://blogout.revolublog.com/

 http://blogout.cd.st/

 http://blogout.blogg.org/

 http://blogout.kazeo.com/

 http://blogout.id.st/

 https://blogout.eklablog.fr/

 http://blogout.ek.la/

 http://blogout.lo.gs/