Place each of the three following chocolate "sins":

1:

Bring 1 cup heavy cream to a boil. Pour over 3/4 pound semi-sweet chocolate, cut into pieces. Let sit 3 minutes, then whisk until smooth and shiny. Cool. This ganache can be done days ahead and reheated to use as icing.

2:

Beat 1 cup heavy cream until thickened. Beat in 2 tablespoons sugar until soft peaks form. Sift 2 tablespoons cocoa over the top and beat just until incorporated.

3:

Whisk 2 egg yolks with 2 tablespoons sugar. Melt 3 oz. bittersweet chocolate with 2 oz. unsweetened chocolate. Bring 1/4 cup heavy cream to a boil and pour into the melted chocolate, stirring as you pour. Add this to the egg yolks and set aside.

Whip 1/2 cup egg whites until stiff peaks form. Beat in 4 tablespoons sugar and whip until stiff and shiny. Stir 1/3 of the egg whites into the chocolate mixture, then fold in the remaining egg whites. Spread mixture into a greased and floured 9x15 inch jelly roll pan and bake in a preheated 350 degree oven for 10 minutes. Remove and let cool slightly, then carefully remove to a rack to finish cooling.

To assemble the dessert, slice the cooled cake into thirds. Top one layer with half the second mixture, cover with another layer of cake, and spread with remaining second mixture. Use the ganache (first mixture) to frost the entire cake. Decorate with 1 pint fresh raspberries and you have "Heaven."

Freshly squeezed orange juice or a bowl of fresh strawberries, blueberries, raspberries and melon, garnished with fresh nasturtiums

Baked French toast rounds, topped with fresh peaches and yogurt or an herb omelet made with fresh herbs from the garden

Blueberry bran muffins

Coffee, tea, or other beverage of choice

Here are recipes for two of his favorite breakfast food.