Sweet Potato Chocolate Cake

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6 Ingredients

Number of servings

700grams gold sweet potatoes, peeled, coarsely chopped into 3cm pieces
200grams Woolworths dark cooking chocolate, broken into squares
1teaspoons ground cinnamon
1 1/2tablespoons pure maple syrup
1/4 cup Woolworths pecans
1teaspoons Woolworths cocoa powder

Description

With only six ingredients our sweet potato chocolate cake reaches new culinary heights. This delicious, vegetable-based dessert is spiced, naturally sweet and as fluffy as a cloud.

Method

Step 1 of 4

Grease and line base and side of a 19cm (base) springform pan with baking paper. Cook potato in a steamer set over a saucepan of water for 20 minutes or until tender but still holding its shape.

Step 2 of 4

Place chocolate in a microwave-safe bowl. Microwave on medium for 30 seconds, then stir using a metal spoon. Repeat in bursts until chocolate is melted and smooth. Place potato, chocolate, cinnamon and 2 tsp syrup in a food processor or a bowl with a handheld blender. Process for 2 minutes, scraping the sides occasionally with a spatula, until well combined. (The mixture is ready when you run your spatula over it and it smooths out evenly into a mousse-like texture.)

Step 3 of 4

Transfer mixture to lined pan and spread out evenly. Place in fridge overnight to set.

Step 4 of 4

Place a piece of baking paper on a small plate. Place pecans in a small saucepan over medium heat. Cook, stirring often, for 2 minutes. Remove from heat. Add remaining syrup to pecans. Stir to combine. Return to heat. Cook, stirring constantly, for 1 minute further. Spoon onto prepared baking paper and spread pecans out into a single layer. Set aside for 10 minutes to cool. Release side of the springform pan and peel off baking paper. Using a large angled palette knife or egg lifter, transfer cake onto a serving plate. Dust with cocoa and scatter with pecans. Cut into slices to serve.