So this week I’m working on a different type of adventure it involves travel but it also involves fitness. Two of my favorites. My girls have challenged me to the six pack challenge for the month and I have every intention on whooping their tails. Since I had mentioned when I began the blog that I had had a spinal fusion, it is taking me a little bit to get back on track. Now it’s about time to get back on the diet and getting in the gym and find places to workout outdoors in the process. Since I live in one of the most beautiful places in the world I’m going to utilize that to my advantage and get out and about and see the area and kick my own tail while doing so.
First up is a little area that’s a reservoir trail not terribly far from me and it is located in the town of Frederick, Colorado it’s a nice little spot where you can get out and run walk and do whatever you do around the was reservoir as the sun comes up so for me I think I might actually just lunge half the way around. It’s about a mile and a quarter trek. It’s about I think I already want to cry. I’ll let you know how it goes. The next location on the lis is Red Rocks amphitheater out in Morrison, Colorado. There are so many steps up-and-down and I’m sure if you’ve seen extreme weight-loss you will have seen this incorporated into their workouts I’m sure my legs will appreciate it.
For the last week, I have now eight more grass than a horse and it appears to be working. I’m down 4 pounds in the first week just from adjusting my diet again. But I can tell you… I miss carbs. Bread and chocolate cake. Evil beyond words. Although there’s one recipe I’m going to have to share with you guys. This one right here is my weakness and on November the 3rd, I’m celebrating one way or the other 😉 Last night I watched MasterChef this week andI almost died. Yep, literally, death, it seriously almost happened. Christina Tosi, a well known pastry chef brought out one of her favorite recipes, a Chocolate Malt layer cake. This sucker has 6 different variations of chocolate. SERIOUSLY?? Evil. So, this is my reward for making it to the 2nd on a clean diet. 😉
It seriously hurts to look at the photo (especially as I am sitting here drinking my chocolate protein drink that isn’t living up to standards).
Alright all, I’ll keep you informed of my fitness traveling experiences. In the mean time. If you make the cake, shoot me a pic and let me know how it was!
Have a wonderful afternoon & Happy Travels,
2/3 cup Milk Crumbs (click for recipe)
6 tablespoons Ovaltine Chocolate Malt Mix
1 1/2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 1/3 cups Ovaltine Chocolate Malt Mix
4 ounces bittersweet chocolate (70% to 72% cacao), chopped
1 teaspoon mild-flavored (light) molasses
Pinch of coarse kosher salt
1/2 cup heavy whipping cream
1/2 cup light corn syrup
1/4 cup sugar
Nonstick vegetable oil spray
2 ounces bittersweet chocolate (70% to 72% cacao), chopped
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon coarse kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 1/4 cups sugar
3 tablespoons light corn syrup
3 large eggst
3/4 cup buttermilk
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup whole milk
3 tablespoons Ovaltine Classic Malt Mix
2 cups mini marshmallows
Stand mixer with paddle attachment
3 8-inch cake pans with 1 1/2-inch sides
8-inch springform pan
PREP: 1 MINTOTAL: 20 HRS
Mix Milk Crumbs and Ovaltine in small bowl. Place white chocolate in small microwave-safe bowl. Heat in microwave in 15-second intervals just until melted, stirring occasionally. Drizzle chocolate over Milk Crumb mixture; toss to coat.
Place first 4 ingredients in medium bowl; set aside. Combine cream, corn syrup, and sugar in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Pour cream mixture over chocolate mixture in bowl. Let stand 1 minute, then stir until smooth. Whisk until sauce is glossy, about 1 minute. DO AHEAD Can be made 1 week ahead. Cool completely. Cover and chill. Rewarm just until pourable before using.
Preheat oven to 350°F. Coat three 8-inch cake pans with nonstick spray. Line bottom of each pan with parchment round; coat parchment with nonstick spray. Place chocolate in small microwave-safe bowl. Melt in microwave in 15-second intervals just until melted, stirring occasionally. Set aside. Sift flour, cocoa powder, baking powder, and coarse salt into medium bowl. Combine butter, sugar, and corn syrup in large bowl of stand mixer fitted with paddle attachment; beat on medium-high speed until fluffy and pale, about 2 minutes. Scrape down sides of bowl. Add eggs; beat on low speed to incorporate, then increase speed to medium-high and beat until mixture is fluffy, about 2 minutes. Scrape down sides of bowl. Add melted chocolate. Beat until blended, about 1 minute. Add buttermilk, oil, and vanilla; beat on medium-high speed until pale brown, about 2 minutes. Add dry ingredients; beat on low speed just until blended, about 45 seconds. Divide batter among pans; smooth tops.
Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool completely in pans on racks.
Stir milk and Ovaltine in small bowl. Invert 1 cake from pan onto flat plate or tart pan bottom; peel off parchment. Place cake, top side down, in 8-inch springform pan. Brush cake with generous 2 1/2 tablespoons Ovaltine-milk mixture. Let Ovaltine-milk mixture soak into cake. Drizzle 1/3 cup malt-fudge sauce over cake; spread evenly over top. Sprinkle 1/2 cup chocolate-malt crumbs over sauce. Drizzle 1/3 cup malt-fudge sauce over crumbs. Scatter 1 cup mini marshmallows over. Using kitchen torch, toast marshmallows. Repeat with second cake layer, Ovaltine-milk mixture, malt-fudge sauce, chocolate-malt crumbs, malt-fudge sauce, and marshmallows. Remove third cake from pan; peel off parchment. Place cake, top side down, atop marshmallows on second cake layer. Brush with remaining Ovaltine-milk mixture (assembled cake will rise well above edge of pan). Cover cake with plastic wrap; chill overnight. Cover and chill fudge sauce.
Run thin knife around sides of pan to release cake. Remove pan sides. Place cake (still on springform pan bottom) on plate. Rewarm sauce just until pourable. Pour over top of cake, allowing sauce to drip over edges. Mound handful of marshmallows in center of cake. Using kitchen torch, toast marshmallows. Sprinkle remaining malt crumbs over cake. Let cake stand at room temperature 3 hours before serving.
Cut cake into wedges and serve.
Recipe by Christina Tosi Momofuku Milk Bar New York New York
Photograph by Christopher Griffith