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5 from 3 votes
Moist chocolate cake
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

This cake is flour free, therefore gluten free, and only has 6 ingredients

Course: Dessert, tea time
Servings: 8 portions
Author: Gaspar Carreira
  • 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
  • 150 g dark chocolate at least 80% cacao
  • 1/2 cup coconut cream 100ml
  1. Preheat the oven to 200°C

  2. 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.

  3. 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.

  4. 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

  1. 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.

  2. Let cool in the refrigerator and enjoy!