Earlier this week, I christened my new kitchen with an Energized Body Cinco De Mayo party. It was a fun event, combining all the things I love – bringing people together, noshing on fresh delicious food and sharing information.
Traditional (not Americanized) Mexican fare was served. These were the favs: the Fresh Margaritas, the Jicama Salad with Watercress, Radishes and Chiles, and no surprise, the Dark Chocolate Pine Nut Torte.
Now we have been hearing that dark chocolate is good for you. But despite all the information about the health benefits of chocolate, I still heard “oh, I really shouldn’t” at the party. Oh, yes, you should! And here is why — chocolate with a high-percentage of cocoa raises your good cholesterol (HDL) and lowers your bad cholesterol (LDL).
Researchers at Brigham and Women’s Hospital studied the massive National Heart, Lung, and Blood Institute’s Family Health Study, with 4,970 people from 25 to 93 years old. They found that those who ate more chocolate did, in fact, have fewer incidences of heart disease.
The heart disease benefit in this study was dose dependent. In other words, the more consistently they ate the chocolate, the higher the protection: one to three times a week was good; one to four times a week was better; but the greatest reduction in actual incidents of heart disease happened with those who had chocolate five or more times per week.
That’s some pretty delicious good news, huh? And, given all its cardio-goodness, I think chocolate should be prescribed for daily use, don’t you? I don’t need anymore convincing — sign me up for a daily dose of dark chocolate! In fact, that is why I created my Dark Chocolate Goji Bark: I was looking for a dark chocolate treat to have after my dinner.
Now, if you want to make your mom happy this Mother’s Day, make this Chocolate Pine Nut Torte (but don’t forget to clean up the kitchen) and share this valuable information with her, so she won’t feel guilty eating your creation. But most important – tell her why you love her.
Ingredients
- 16 oz semi-sweet or bittersweet chocolate
- 16 oz unsalted butter, cut into 1-inch chunks
- 1 cup Kahlua liqueur
- ½ cup pure cane sugar
- 8 eggs, lightly beaten
- 1 Tbs vanilla extract
- 1 cup roasted pine nuts + 1 Tbs garnish
Directions
Preheat oven to 300 degrees.
Place chocolate, butter, Kahlua and sugar in top of double-boiler set over barely simmering water. Whisk until smooth. Remove from heat and slowly pour in the eggs. Whisk until well blended. Stir in vanilla and pine nuts.
Line 9-inch spring-form pan with circle of parchment paper. Grease pan and pour chocolate mixture into pan. Bake for 60-90 minutes, or until set. Cool in the pan and chill for 4 hours. Remove outside of pan carefully; flip torte onto serving plate and remove parchment paper. Garnish with reserved nuts.
Enjoy the day celebrating mom and chocolate!
— Denise
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