Fuel Your {Running} Passion With Chocolate

Several months ago, when I realized that choosing a gluten-free diet was going to be a permenant way of life for me, I began scouring the internet for recipes.  I love to bake, and whole-heartedly accepted the challenge to continue my baking pursuits in this new way.  I'll admit, it hasn't been easy.  And, it hasn't all been delicious. My boys, who much prefer gluten-based recipes, have let me know, loud and clear, when my gluten-free concoctions completely bonk!

Last week, I found a recipe in an old issue of Runner's World, that caught my eye.  The recipe was created by pastry chef, Gesine Bullock Prado, who is also a distance runner, so I knew I had to try it! Another bonus: it's chocolate - my favorite!! Verdict?? AH-MAZING!! It even passed the family test.  The cakes were so delicious, I would even serve them to guests (that's the true mark of a great recipe for me!).  I would however, dress the cakes up a bit for company, and below, I'll show you three different ways to do that.  These cakes are also delicious served plain with a scoop of your favorite ice cream and a hot cup of coffee.

Another bonus: they are low-fat, high in protein, and because they are sweetened with agave nectar, they score lower on the glycemic index than most baked goodies!

NOTE: While the original recipe is fine as it is, I did add in a few "extras" that I think made the texture and flavor of the cake even better. Those additions have a (*) beside them.  

{GF} Chocolate Passion Mini-Cakes

1 cup organic applesauce
1 15.5 can organic black beans, drained and rinsed
1 1/2 cups organic, gluten free oat flour
1 cup cocoa powder (use a high quality brand, if you can)
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon*
4 tablespoons flax seed oil* (optional)
1 cup agave nectar
1/4 cup strong coffee
1 teaspoon vanilla (Mexican vanilla is my favorite!)

Preheat oven oven to 350 degrees.  In a food processor, blend the applesauce and beans.  In a bowl, whisk the oat flour, cocoa, baking powder, cinnamon and salt, set aside. In another bowl, with an electric mixer, whisk the agave syrup, flax oil and eggs until light and foamy.  Reduce mixer speed to medium slow and pour in coffee; mix until combined.  Add bean/applesauce mixture and vanilla to the egg mixture.  Beat until combined.  Add oat/cocoa mixture all at once.  Beat on low until just moist, then increase speed and beat until smooth, about 30 seconds.  

Divide batter among 12 greased mini-loaves (fill to about 3/4 full).  (You could use cupcake pans, but will need to adjust the baking time accordingly.) Bake for 20-25 minutes, until the cake springs back when poked.  Makes 12 loaves.

Peanut Butter Cream Cheese Frosting

1 8-ounce package organic cream cheese ("light" works also)

1/2 cup (or more) powdered sugar, or 4-5 Stevia in the Raw packets 

¼ cup organic, natural-style, creamy peanut butter

Pinch of salt 

Beat all ingredients together until smooth and creamy. Thin to preferred consistency with milk (almond or soy can also be used).

Chocolate Ganache: from Savory Sweet Life

12 ounces good chocolate (I used Ghirardelli semi-sweet)

1 cup heavy cream

3 tablespoons flavored liqueur, optional 

Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before pouring over cakes as a glaze. The longer you allow the ganache to cool, the thicker it will set. 

Sweetened Whipped Cream & Berries

1 cup whipping cream

1 (or more) tablespoons powdered sugar

1 teaspoon vanilla extract

Beat cream until stiff peaks are just about to form, then add sugar and vanilla.  Do not over-beat or you will end up with a bowl of butter!

~ Enjoy!! ~