Happy Worlds chocolate day! Yep that’s right July 7th is the day we celebrate chocolate all over the world!
To celebrate I made these amazing! Dark chocolate cardamom spiced french madeleine cakes.
Because it’s world chocolate day I looked up a few interesting things about chocolate
1. Eating dark chocolate every day reduces the risk of heart disease by one~third.
2. the smell of chocolate has been found to increase theta brain waves~which triggers relaxation.
3. In Mayan times the cocoa bean was used as currency as it was considered to be worth more than gold dust. Cultivation of the beans was restricted so the value of cocoa beans as money would not go down.
4. White chocolate isn’t real chocolate, in order to be classified as real chocolate, a product has to contain cocoa solids or cocoa liquor. White “chocolate” contains only cocoa butter instead.
5. Europeans love chocolate, according to the International Cocoa Organization, Europeans account for almost half the world’s chocolate consumption. They estimate the average Brit, Swiss, or German eat 24 lbs ~11kg of chocolate a year.
6. You can die if you eat too much chocolate, Chocolate contains high levels of a powerful stimulant called ‘theobromine’. Theobromine poisoning can cause heart failure, seizures, acute kidney damage and dehydration. How much is to much? about 22 lbs so be like the europeans and spread it out all year instead of eating it all at once. lol
7. Chocolate can help control insulin sensitivity ~ In a small Italian study, participants who ate a candy bar’s worth of dark chocolate once a day for 15 days saw their potential for insulin resistance drop by nearly half. “Flavonoids increase nitric oxide production, And that helps control insulin sensitivity.”
~So my husband’s got it right! lol ~ he eats a lot of chocolate everyday.~
Well there you have it a perfect excuse to bake these delicious chocolate cakes and eat them all!
Dark Chocolate Cardamon French Madeleine Cakes
1/2 cup maple syrup
1/2 cup coconut oil or ghee
1 tbsp vanilla extract or 1 large vanilla bean
1/3 cup coconut milk or almond milk
1 1/2 cups cassava flour
6 tbsp cacao powder
1 tsp baking soda
1 tsp cardamon powder
1/4 tsp fleur de sel salt
Preheat the oven to 350F.
In the bowl of a stand mixer beat the eggs with the whisk attachment on medium, until they start to get foamy, add the maple syrup and beat to combine.
Next add the coconut oil and vanilla beat until well combined on medium, once they are mixed well turn the speed to low.
While mixture is beating, in a seperate bowl combine the cassava flour, cacao powder, baking soda, fleur de sel salt and cardamom powder mix well.
With the mixer on low~medium alternate adding the dry ingredients with the coconut milk and then mix on medium speed until well combined and smooth about 2~3 mins.
Grease a metal madeleine mold or a silicone mold with a little coconut oil, spoon the batter in to a pastry bag and cut off the tip.
Pipe the batter into the molds in a back and forth motion until each mold is about 3/4 full.
Bake for 12-15 minutes or until golden brown, dust with more cacao powder or powdered sugar and enjoy with tea or coffee.