Better Bodies Challenge 2018 – Recap

For the third year in a row the fitness and bodybuilding competition Better Bodies Challenge was carried out at Stockholm City Conference Center in Sweden, March 24th.

The number of competitors was larger than ever, with about 200 athletes – beginners as well as more experienced. In relation to the competition there was several events such as a beginner seminar the day before the competition, a popular model casting for Better Bodies, and an After Party at Delta Gym in Stockholm for both visitors and competitors in the evening.

Those who visited the after Party on Delta Gym had the opportunity to have a good training session in the personal and well-equipped gym, and nobody needed to leave the party hungry since the Swedish Figure athlete and Better Bodies ambassador Antonia Pesevski had baked some very tasty chocolate cakes… If you want to bake the cake yourself, you’ll find the recipe below!

Stay tuned for Better Bodies Challenge 2019, March 23rd !

Sticky Chocolate Cake by Antonia Pesevski
– Healthy – Protein Enhanced – No Sugar or Sweeteners – Gluten Free – Low Lactose –

INGREDIENTS, 1 cake, 8 pieces
130 g dates
3 whole eggs
40 g (1.4 oz) coconut oil
35 g (1.2 oz) fiber syrup
60 g (2.1 oz) fat-reduced almond flour
30 g (1 oz) chocolate protein powder, 50/50 whey/casein
40 g (1.4 oz) 100% cocoa powder
1 tsp baking powder
1 pinch of 100% vanilla powder or vanilla stevia drops
40 g (1.4 oz) sugarfree dark chocolate

1. Use a food processor to mix dates, eggs, coconut oil (if this is solid put it a few seconds in microwave first) and fiber syrup. Pour the mix in a baking bowl.
2. Mix the dry ingredients, except the chocolate, in a different bowl.
3. Chop the chocolate in larger pieces.
4. Slowly add the dry ingredient mix to the wet mix while making it a smooth mix.
5. Mix in 2/3 of the chopped chocolate.
6. Cover your baking pan (preferably a round pan 8 inch / 20 cm) in a small amount of coconut oil and add the mix.
7. Add the remaining 1/3 of the chopped chocolate on top of the cake.
8. Bake in the middle of the oven on 175 degrees C / 350 F for about 12–15 minutes. The cake should then be baked and crispy on top, while the middle is a bit softer. This chocolate cake will get firmer and keep baking for a while even after you take it out of the oven.
9. Let it cool down and keep in fridge for a couple of hours prior to serving. This cake is even better the day after, so you can with benefit prepare it the night before you’re planning on eating it.
10. Serve with vanilla protein pudding or protein ice-cream! The cake can be heated up in oven or microwave prior to serving. It can also be frozen.

Nutrition facts per piece
173 kcal
10 g protein
13 g carbs
9 g fat