chocolate sweet potato mousse cake

  • 1 sweet potato (kumara) (300g), peeled and cut into 4cm cubes
  • 20 fresh dates (300g), pitted and chopped
  • 2 teaspoons vanilla extract
  • 1 cup (120g) almond meal (ground almonds)
  • ½ cup (75g) buckwheat flour
  • ¾ cup (75g) raw cacao powder+
  • 1 teaspoon baking powder
  • 3 eggs
  • 50g 70% dark chocolate, finely grated
  1. Preheat oven to 160°C (325°F). Place the sweet potato in a large saucepan of boiling water and cook for 20 minutes or until tender. Drain. Set aside to cool slightly. 
  2. Place the date in a bowl and cover with boiling water. Set aside to soak for 10 minutes. Drain. Place the sweet potato, date, vanilla, almond meal, flour, cacao, baking powder and eggs in a food processor and process for 1–2 minutes or until smooth. 
  3. Spoon the mixture into a lightly greased 20cm round springform cake tin lined with non-stick baking paper. Spread evenly and cook for 40 minutes or until firm. Set aside to cool in the tin. 
  4. Refrigerate for 1 hour or until cooled completely. Sprinkle with the grated chocolate to serve.  Serves 6–8.

+ Raw cacao powder is made by cold-pressing unroasted cocoa beans. Find it in some supermarkets and health food stores.

RATE THIS RECIPE:
Reader ratings (4.75) 432175

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox