Sweet Potato Chocolate Torte

posted in: Recipes | 0

This is gluten-free, loaded with eggs and chocolate – the sweet potatoes give it a creamy, moist consistency.

3/4 cup butter (softened)
1/3 cup rapadura (or other unrefined sugar like coconut or palm)
6 large eggs, separated
1 1/2 cups cooked and mashed sweet potatoes
1 teaspoon vanilla
3/4 cup cocoa powder
1/2 teaspoon salt

Cream the butter and sugar with an electric mixer. Blend in the egg yolks, mashed sweet potatoes, vanilla and cocoa powder.

In another bowl, with clean beaters, whip the egg whites and salt to form stiff peaks. Fold one third of the egg whites into the sweet potato mixture and work them in well to loosen the batter. Then gently fold in the remaining egg whites, blending well but taking care not to deflate the mixture. Spoon the batter into a prepared 9-inch springform pan and bake at 350 for 30-40 minutes (until the cake rises and looks dry and slightly cracked on top). Cool in the pan for 20 minutes, then refrigerate an hour before serving. Top with sifted cocoa powder, pureed raspberries or strawberries.

Leave a Reply

Your email address will not be published. Required fields are marked *