This chocolate cake with chocolate filling is healthy, decadent, gluten-free and has a vegan option (in the notes of the recipe I leave you the egg substitute that I use).
Preheat the oven to 190°C. And line two** molds of 16cm in diameter.
Wash, peel and cut the sweet potato into cubes, put it in the food processor and process it until it is finely ground, minced. Add the rest of the ingredients and re-process until everything is integrated.
Divide the mixture in two and put each half in a mold and bake for 30 minutes or until it is firm on top and cooked to the center. It should not be dry, it’s a moist cake.
Unmold and let cool
Melt the chocolate and the coconut oil and process all the ingredients together until you get a creamy and homogeneous mixture. Cool for 10 minutes.
Assemble the cake, sponge cake, filling, sponge and cover all the cake with the remaining filling, and keep in the refrigerator until it is cold and firm.
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.
**If you do not have 2 use 1, and bake one half of the mixture first and then the other half.