Perfect Flourless Chocolate Cake (Advanced Plan)

I eat this cake for breakfast...I'm not gonna lie! 
And you will too...

I REALLY wanted to name this cake "Chocolate Lover's Heaven and Paradise."  (I close my eyes and put my hand on my heart when I say it too!)  I changed my mind and named it "Perfect Flourless Chocolate Cake" for a couple of reasons.  First, I didn't want to run the risk of ever being called "overly-dramatic".  Second, it is pure chocolate perfection on a plate. 

This cake is so nutritious and healthy that you can feel proud of feeding it to your family knowing that even their desserts are packed full of good things!

Perfect Flourless Chocolate Cake (Advanced Plan)
Free of:  Grain, Gluten, Sugar, Dairy
Full of: Antioxidants, Choline, Good Fats, Vitamins A, E, K and D, Protein,  Selenium, Linoleic Acid

1 lb baker's chocolate chopped into small pieces
1 stick unsalted organic butter
9 large free range eggs separated
3/4 cups xylitol, plus 1 tablespoon
2 cups heavy whipping cream
Berries for topping (optional)

Preheat oven to 350 degrees.  Butter a 9 inch springform pan.

Place chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (not touching) about 1 inch of simmering water until melted.  Whisk the egg yolks with the xylitol in a bowl until light yellow in color.  The longer you whisk the xylitol with the egg yolks the more they will bind creating a much better cake in the end.  Whisk a little of the chocolate mixture into the egg yolk and xylitol mixture to temper the eggs.  This will keep the eggs from scrambling from the heat of the chocolate.  Then whisk in the rest of the chocolate mixture.

Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture.  Pour into the prepared springform pan and bake for 20 to 25 minutes.  Cake is done when the top is set and begins to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it.  Let stand 10 minutes, then remove the ring of the springform pan.

Whip the cream until it becomes light and fluffy.  Serve cake at room temperature.  Garnish with whipped cream and berries if desired.

Blueberry Almond Cookies (Advanced Plan)

This is my first blog...ever! I can not tell you how exciting it is to share recipes, ideas and photos that I know can help other people. Every recipe will be tagged as either Advanced Plan or Core Plan for those of you who are Maximized Living Patients eating a God Food Plan.

Strangely enough, my first recipe to share is not a cake....we have plenty of time to delve into delicious ooey-gooey cake recipes and will soon enough.  However, this recipe deserves to be first.  These cookies are worth keeping around for a quick snack at any given moment and will keep you from snacking on pre-packaged, sugar and chemical filled alternatives! 

Hint:  These will not work with store bought almond butter in a jar.  The oil separation will unfortunately make them fall apart.  The best option for this recipe is fresh ground almond butter available in tubs at many health food stores.

Blueberry Almond Cookies (Advanced Plan)

Free of: Grain, Gluten, Dairy, Sugar
Full of: Antioxidants, Magnesium, Potassium, Zinc, Iron, Fiber, Vitamin B17, Good Fat Source
Yeilds: One Dozen Cookies

1 cup fresh ground Almond Butter
1/4 teaspoon of sea salt
1 free range egg
1 teaspoon organic vanilla extract (pure with no sugar)
1/2 cup xylitol
Zest of one organic Lemon
1/3 cup organic blueberries

Preheat oven to 350 degrees.  Place all ingredients except blueberries in a bowl or standing mixer.  Mix until it turns into a thick batter.  Add blueberries to mix and fold into batter with a rubber spatula or hands to keep from bursting blueberries. 

Roll the batter into balls. Place on a cookie sheet and flatten slightly with your fingers.  Bake on 350 degrees for 15 minutes.