When the the Mayans presented Prince Philip of Spain with jars of beaten cocoa, they offered what they valued. This was the drink of kings. 

In La Celeste Praline the chocolate shop of Chocolat, the novel, Vianne (who was blown by the North winds to the village of Lansquenet-sous-Tannes) gradually begins to change the lives of people around her, with her chocolate magic.  Because eating chocolate is like falling in love. 

Cocoa contains magnesium as well as phenyl ethylamine - also known as the ‘love molecule’ and the ‘love drug’. The latter stimulates happiness and contentment in the brain. It is also the body’s natural bid to top up on magnesium.

With Easter round the corner I though I would bake one or two classic recipes. This flour less chocolate cake, is soft and moist and easy to make.

Chocolate Cake

5 eggs

200 g unsalted butter

200 g 70% dark chocolate

200 g sugar

50 g ground almonds

A dash of Cognac

A few drops of vanilla essence

Serves 6 to 8

1. Butter a 18 cm or 7 inch spring form cake tin and dust with cocoa powder.
2. Pre-heat the oven to 170°C.
3. Using the paddle attachment, mix the eggs until they begin to froth.
4. Add the sugar and keep mixing until the blend is creamy turns to a whitish colour.
5. In a bain-marie melt the butter and chocolate for about 20 minutes or in the microwave for to 2 minutes.  Stir when melted.
6. Add vanilla and cognac to the egg mixture.
7. Fold in the melted chocolate and butter.
8. Finally add the ground almonds.
9. Bake for 30 to 35 minutes. * 
10. Let it cool before lift out of the tin to decorate.

*Cooking time will vary from oven to oven.  The centre of the cake should remain fairly soft to the touch.

Chocolate Ganache

50 ml double cream

100 g butter

200 g dark chocolate

1. Gently warm the cream and butter in a saucepan over very low heat.
2. Add the chocolate pieces and leave to slowly melt.
3. Remove from the heat.
4. Mix with a spoon.
5. Allow 10 to 15 minutes cooling time before spreading over the cake.