Chocolate nuts differently - with a sweet potato and The Wholy Bean!
Who would have thought that creamy sweet potatoes and delicate melting chocolate can be combined into such an irresistible dessert? Our vegan chocolate cake surprises with a wonderfully juicy consistency, without any flour, sugar or oven. Instead, nutrient -rich sweet potatoes and the aromatic The Wholy Bean! Chocolate bar for an intensive taste experience that not only inspires sweet tooth. Whether pure, decorated with fresh blueberries or crisp paraners - this cake is a highlight for every occasion and incredibly easy to prepare.
Ingredients:
- 700 g of sweet potato
- 400 g The Whholy Bean! Chocolate bar
- Optionally for decoration blueberries and chopped paranese
Preparation:
- Peel the sweet potatoes and cut roughly into cubes.
- At the same time, water can already be cooked in a saucepan. Cook the sweet potato cubes in it for about 15 minutes until they are. Then drain into a sieve.
- In the meantime, the chocolate can already be chopped and melted over a water bath.
- Now both components of the cake are prepared and the sweet potato can be pureed together with the melted chocolate in a mixer at high level. A smooth, uniform mass should arise.
- Line a springform pan (approx. 20 cm in diameter) with baking paper and fill the mixture into the mold and distribute.
- The chocolate cake should now be cooled for at least 4 hours or overnight.
- Finally, the cake can optionally be decorated with blueberries and nuts.
Our recipe teacher Katty wishes you a good appetite. 💚
