This chocolate and sweet potato cake is gluten and sugar free and is so delicious that you will not believe them. It only has 3 mandatory ingredients although I add some more to finish rounding it off and I can assure you that so far no one who has tried it has been able to find out what it is made of.
The sweet potato gives it a rich natural sweetness and a brutal texture. To finish it a little melted chocolate and you can touch the sky with your hands. It's crazy.
- 6 egg yolks
- 6 egg whites
- 60 g sugar or erythritol or your favorite sweetener (optional)
- 30 g of pure cocoa powder
- 500 g sweet potato puree or (also called sweet potato and is the same)
- 1/ teaspoon pure vanilla extract (optional)
For chocolate cream
- 200 g dark chocolate
- 200 g cream or 150 ml water
We prepare a removable round mold, mine is 22 cm, lining it with paper. To do this, wet a baking paper and drain the water well (when crumpled and wet the paper will fit the mold very well). Place the paper on the mold covering it completely.
Cook the sweet potatoes. I make them in the microwave but you can cook them if you prefer. We crush them well with a fork or with a hand mixer.
Separate the egg whites from the yolks.
Beat the yolks with the sugar until they are foamy (I did it with rods by hand). Add the pure cocoa powder and the vanilla mix again.
Add the mashed sweet potatoes and mix.
Whip the egg whites to the point of snow (we will know that tin ready when we turn the bowl and the egg whites do not fall).
We now incorporate the egg whites mounted to snow point. We will do it twice and incorporating them with enveloping movements so that they do not come down and the mixture remains very fluffy. We dump in the mold.
Bake at 180 degrees for about 40 minutes until the edges are golden.
Meanwhile, prepare the ganache: boil the cream or water and pour it over the chopped chocolate. We wait a few minutes before moving until we get a cream and stir from time to time to cool.
When the cake is ready and while it is still hot, make an edge with the help of a spoon slightly crushing the center. Prick that part with a fork and dump the ganache. Let cool and enjoy!
Tips and Tricks
- Make sure the chocolate cream is not hot before pouring it over the cake
- Preparation time: 15 minutes plus 40 minutes of baking
- Difficulty: easy
- Servings: 10