The word diet means: “food and drink considered with regard to their nutritional qualities, composition, and effects on health” (Mosby’s Medical Dictionary, 2009). This word usually means something very different to clients. People who are overweight, or concerned about their health view dieting as a horrible last ditch effort to solve their problem. Diet, or nutritional food plan, should be considered the first step to getting healthy. The problem is that most people look at the foods they like to eat as “bad” or “tabu” because of the nutritional content of the food. There is a learning curve which happens during the beginning stages of food modification when people realize that they can have that chocolate cake, it just needs to be constructed a bit differently. Below is an awesome recipe for a flourless chocolate cake which is out of this world and is actually a great choice when having that chocolate craving.
The learning curve, for most any alteration in daily habits, is about 6 months from beginning to the time one is comfortable with the new idea or concept. Changing our eating habits is a gradual process. First we should incorporate more high fiber, whole foods into the diet, and then begin eliminating poor choices from the old diet. That makes the transition gradual enough and relatively painless.
Flourless Chocolate Cake
6 oz semi-sweet chocolate chips
2/3 cup butter
¾ cup organic cane sugar
¾ cup unsweetened cocoa powder
1/2 cup semi-sweet baking chocolate chips
Just enough heavy cream to cover chips
Preheat your oven to 350 degrees F.
Grease a round 9 inch baking pan with organic canola cooking spray (or Pam). Take a piece of parchment paper or waxed paper and cut it in a circle to fit into the bottom of the pan. Place this in the bottom of the pan, and then spray with cooking spray. Set baking pan aside.
In small saucepan, melt butter over medium low heat. Turn off heat and add the 6 oz of chocolate chips and cocoa. Then add sugar, mixing well. Next add the eggs and mix very well.
Pour into the greased cake pan. Bake in oven approximately 40 minutes (check between 25 and 35 minutes to make sure it is not burning). When perfectly baked the top will have cracks in it.
Remove cake from oven and allow to cool, undisturbed for about 12 minutes. Place cake plate over the top of your pan and then invert the plate and cake so that you are now looking at the bottom of your cake pan resting on top of your cake plate. Gently remove pan from cake, and carefully peel away the parchment paper.
For glaze: Place chocolate chips and cream in a microwave proof bowl. Microwave for about a minute and stir. You may need to microwave a bit longer depending on the wattage of your microwave. It should look smooth and creamy when it is ready. This is a ganache topping and can be refrigerated and re-melted if you make extra.
Top the cake with ganache topping (chocolate chip and cream mixture), let cool and slice into wedges. Top with fresh fruit and enjoy. 🙂