This cake is flour free, therefore gluten free, and only has 6 ingredients
Preheat the oven to 200°C
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.
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.
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
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.
Let cool in the refrigerator and enjoy!