This is one of my favourite recipes. We discovered it a few years ago when searching for a flourless dessert to make for Passover. It was the first time that I made a cake with this kind of replacement ingredient, and we were pleasantly shocked how good it was!
The final product is dense and chocolatey. You can top it off with a buttercream icing or a ganache I like to use. I zhuzh it up with some fresh raspberries and homemade coulis to give it that extra bit of umph.
Let us know how yours turns out! Leave a comment below!
Recipe
Ingredients
1/2 cup unsalted butter
1/3 cup and 2TBSP sugar
6 eggs, separated
1 1/2 cups cooked and mashed sweet potato
1 tsp vanilla extract
10 oz semi sweet chocolate, melted and cooled
1/4 tsp salt
Directions
- Preheat oven to 350F
- Line a springform pan with parchment or muffin tins with liners
- In a mixing bowl, cream: butter and sugar. Blend in yolks one at a time, then potatoes and chocolate. Set aside.
- Whip egg whites, vanilla and salt. Slowly dust with 2 TBSP sugar
- Fold in 1/3 egg whites into chocolate mixture to loosen batter. Gently fold in rest of whites 1/3 at a time.
- Bake 35-40 min (cake) 15-20 min (cupcakes)
