Think of this as a chocolate mousse cake. It’s light and airy, yet nutrient-dense and hearty thanks to the sweet potatoes. A small slice, about 2-3 bites, is all you need.
The key to a smooth, fudgy, mousse cake is to blend the sweet potatoes as creamy as possible. Decorate the top and serve chilled.
Dark Chocolate Fudge Cake
roughly 3/4 cup steamed sweet potatoes (90g)
heaping 1/3 cup of dark chocolate (59 g)
2 tbls full fat coconut milk
1 -2 tbls maple syrup (if you like more sweet flavors, add in the second tablespoon of syrup)
1/4 tsp vanilla
Blend the steamed sweet potatoes with coconut milk, maple syrup, vanilla and a pinch of salt until smooth.
Melt the chocolate and stir into the blended sweet potatoes. Pour into a mini tart form, place this in the refrigerator for at least an hour.
Sprinkle with cacao powder and a few edible flowers.
Note: my mini tart form is about 4 inches across. Use what you have. You can even divide this into small ramekins. This serves 4 – 6 because it’s soo rich.0