Today I ran my first Half Marathon.
It was awesome! I blitzed my 10km PB and ran the HM quicker than I had done 20km in training. WOO HOO! I’ve only taken up running regularly over the last year and started distance training 4 months ago so I’m very proud of my results (hence this has turned into a brag post opposed to a blog post!).
Running and exercise (as well as this blog!) have helped me to get through some pretty tough times. The distraction, the endorphins and the sense of satisfaction in achieving something you thought was impossible have helped me deal with feelings of anxiety, inadequacy and stress. All those months of training, the 6am wake ups and chafing are all worth it when you cross the finish line!
Someone recently described me as manic (I chose to take this as a compliment-not sure it was intended this way!) but I prefer dedicated, strong minded and driven. You say obsessed; I say focused. You say crazy; I say passionate!
Training for the 1/2 Marathon has taught me a lot about how to train. Up until now it was a question of “if” we could finish; now it’s “how fast”. Training doesn’t have to be about hours of running at a time; speed, variance and stamina are all important. So now I have a new goal to train for and a new program to do it… and yes it probably does make me slightly manic that I had this done 2 hours after my race!
This dessert; this amazing, decadent, chocolatey masterpiece (did I mention I’m modest?!) was our reward for crossing the finish line. So was the Strawberry Donut Trifle but that was entree so it can hardly count as dessert.
It is amazing. It’s soft layers melt in your mouth as you devour multiple pieces.
You’d never guess that there was no gluten, no dairy and no processed sugars.
You’d never be able to tell that inside the cake was 2 sweet potatoes, a cup of chickpeas and dates. SHHHHHH! Let’s keep all that to ourselves so when everyone is saying “no” to having seconds you can (guilt free) dive straight back in for another… and save the left overs for later!
This Death by Chocolate – 4 Layer Mousse Cake comprises 4 layers. The pudding is cooked on top of the previously cooked biscuit base. The cookie dough mousse can be made ahead of time, however the cream needs to be spread as soon as it is made. This cream is being ‘stabilised’ by the gelatin. This means it will set and hold its shape once the springform tin is removed. It does not set firm like jelly does, but more like a dense mousse.
Make, enjoy and reward yourself for achieving your goals!
Death By Chocolate- 4 Layer Chocolate Mousse Cake
WOW! 4 layers of healthier Chocolate Goodness.
- 1/4 cup Almond Meal
- 1/2 cup Coconut Flour (available from health food and specialty stores)
- 2 tablespoons unsweetened Cocoa
- 1/4 teaspoon Salt
- 1/4 teaspoon Baking Soda
- 1/4 cup Coconut Oil, softened
- 1/4 cup Maple Syrup (you could substitute honey etc)
- 1 Egg
- 1 teaspoon Vanilla Extract
- 230 grams Sweet Potato, baked-measured after baking (to bake: cut sweet potato into small pieces and place in a moderate oven for 40 minutes)
- 1 tablespoon Coconut flour
- 1/2 cup Coconut Oil, melted
- 3/4 cup Cocoa, unsweetened
- 1/4 cup plus 2 tablespoons Maple Syrup
- 3 Eggs
- 2 teaspoon Vanilla Extract
- 1 teaspoon Baking Soda
- dash of Salt
- 1 cup Dates
- 1/2 cup boiling water
- Dash of Bicarb Soda
- 1 cup Chickpeas; canned, drained and then measured
- 4 Tablespoons Maple Syrup
- 4 teaspoons Vanilla Extract
- 1 1/3 cup Almond Meal
- 2/3 cup Arrowroot Flour
- 6 Tablespoons Cocoa
- dash Salt
- 1 can Coconut Cream (400ml can), can opened and left in the fridge overnight (will be approx. 1 1/2 cups of cream) See notes
- 2 Tablespoons unsweetened Cocoa
- 1 1/2 Tablespoons Maple Syrup
- 2 teaspoons Vanilla Extract
- 1 3/4 teaspoons Gelatine
- Preheat the oven to 175C (350F).
- Grease/Spray and line a 20cm/8 inch spring form cake tin.
- If you don't have a spring form tin make the lining very long on all sides to enable the dessert to be lifted out. I have not tried this method but in theory it should work. I would highly recommend a spring form tin.
- Mix the dry ingredients in a blender.
- In a separate small bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the dry, and blend until combined.
- Press the dough flat into the bottom of the tin. DO NOT go up the edges.
- Pierce the dough several times with a sharp knife.
- Bake for 7 minutes.
- Remove from the oven and allow to cool completely.
- Preheat oven to 160C/325F
- Place sweet potato in blender and mix until a puree forms.
- Add all other ingredients and mix until blended and smooth.
- Add to cooled chocolate biscuit base and bake for 27 minutes.
- Cake should still be slightly gooey when removed from the oven.
- Allow to cool before placing in fridge.
- Leave in fridge for a minimum of 1 hour before adding the Cookie Dough Mousse Layer.
- Place the dates in a small bowl and cover with the boiling water and the bicarb.
- Allow to sit for at least 20 minutes.
- Place the dates in a blender and purée.
- Add the chickpeas, maple syrup and vanilla extract and blend until a smooth paste is formed.
- Add the dry ingredients to the blender and mix until combined.
- Add the milk and blend until combined.
- A delicious cookie dough mousse will form.
- Ensure that the ring of the spring form edge is still attached to the bottom of the tin.
- Spray the exposed edges of the tin.
- Spread the cookie dough mousse over the pudding layer.
- Flatten the top with a knife or spatula to ensure an even finish.
- Place in the fridge to firm up before putting the cream on top.
- Remove the can of coconut cream from the fridge and spoon out the thickened cream from the top of the can into a kitchen stand mixer bowl fitted with a whisk attachment (or use a hand blender).
- Retain the watery remains from the can. Measure 2 Tablespoons of the watery remains and put into a small bowl. Sprinkle the gelatine over the water and allow to stand and thicken.
- Add the maple syrup, vanilla extract and cocoa to the cream and whip until thick (allow between 5-10 minutes).
- Add the gelatine mixture and whip until incorporated.
- Evenly spread the Chocolate Whipped Cream over the Cookie Dough Mousse.
- Place the dessert in the fridge to set for at least 4 hours (overnight is preferable).
- Serve straight from the fridge.
- Chocolate Cream (Stabilised): If you measure 2 cups increase the gelatine to 2 1/4 teaspoons, or if 1 cup open a 2nd can. You will need 1 1/2 cups to spread evenly on the cake.
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/