Moist and dense cake or rather drier and fluffy? I’m definitely more of the moist, smooth, and chocolaty cakes like this one.
This recipe is from my mom, it is very simple to make, it only has 6 ingredients, and, believe it or not, 70% of the recipe is a veggie, and if you already know my recipes, you can imagine what it is, right?
The sweet potato is very versatile when it comes to cooking desserts or cakes, it provides large amounts of fiber, moisture, a soft texture, and a little natural sweetness, so if you still have not tried to add it to your sweet recipes you are missing something important.
In addition to sweet potato, this cake has eggs, which we will separate into yolks and whites, and we will beat them separately to later unite everything. Sugar, in this
It is an easy cake to make and with ingredients that you sure already have at home, nothing strange, expensive, or complicated, although you must follow the steps carefully to achieve a correct texture.
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Do not forget to share the recipe in your networks and with your loved ones, they will appreciate it as much as I do!
Moist chocolate cake
This cake is flour free, therefore gluten free, and only has 6 ingredients
Ingredients
- 2 1/2 cups mashed sweet potato 600g
- 6 eggs, separate yolks and whites
- 1/2 cup muscovado or coconut sugar 100g
- 1/2 cup cacao powder 45g
- 1/2 tsp sea salt
Ganache
- 150 g dark chocolate at least 80% cacao
- 1/2 cup coconut cream 100ml
Instructions
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Preheat the oven to 200°C
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In a bowl beat the egg yolks with the sugar until it is almost white, add the sweet potato puree and cacao and mix well, leave aside.
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In another bowl, beat the egg whites until snow point together with the salt. Gradually pass the mixture with sweet potato and chocolate to the bowl of the whites and mix with enveloping movements, the less the better, until everything is integrated.
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Put in a mold of 20cm in diameter with parchment paper and bake for 35-40 minutes or until it is firm, but still moist inside. Let cool
Ganache
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Melt the chocolate with the coconut cream in a water bath or in the microwave and once the cake is at room temperature, pour the ganache over it.
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Let cool in the refrigerator and enjoy!
What do you mean by coconut cream? Is it coconut milk?
They aren’t the same, but full-fat coconut milk works great too, let me know if you try it