According to the Journal of Food Science, there is plenty of evidence about the effects of processing on cacao, but until now it's been uncertain whether cooking makes cocoa powder and chocolate less beneficial, compared with simply eating bar chocolate or drinking hot cocoa.
Now we know. A recent study checked on cookies, cakes, and frostings made with cocoa powder. Initial findings suggested that baked goods contained only half the flavanols of cocoa, and that in some cases as much as 95% were lost in the baking process. However, further research determined that it isn't the heat that's the culprit, but the leavening agents used.
Baked goods with a higher pH lost flavanols and antioxidants during the baking process, and baking soda was the culprit.
Lessening the baking soda, either by using it in combination with baking powder or by relying on air for much of the leavening power as in a traditional genoise or sponge cake, solves the problem.
We suggest our Chocolate Blender Gateau, which uses very little leavening and still has a wonderful texture, without the time-consuming effort of a classic sponge cake.
