Chocolate Sweet Potato Mousse Cake | Donna Hay

Step 1

Preheat oven to 160°C (325°F). Place the sweet potato in a large saucepan of boiling water and cook for 20 minutes or until tender. Drain. Set aside to cool slightly. Place the date in a bowl and cover with boiling water. Set aside to soak for 10 minutes. Drain. Place the sweet potato, date, vanilla, almond meal, flour, cacao, baking powder and eggs in a food processor and process for 1–2 minutes or until smooth. Spoon the mixture into a lightly greased 20cm round springform cake tin lined with non-stick baking paper. Spread evenly and cook for 40 minutes or until firm. Set aside to cool in the tin. Refrigerate for 1 hour or until cooled completely. Sprinkle with the grated chocolate to serve. Serves 6–8.

Step 2

Preheat oven to 160°C (325°F). Place the sweet potato in a large saucepan of boiling water and cook for 20 minutes or until tender. Drain. Set aside to cool slightly. Place the date in a bowl and cover with boiling water. Set aside to soak for 10 minutes. Drain. Place the sweet potato, date, vanilla, almond meal, flour, cacao, baking powder and eggs in a food processor and process for 1–2 minutes or until smooth. Spoon the mixture into a lightly greased 20cm round springform cake tin lined with non-stick baking paper. Spread evenly and cook for 40 minutes or until firm. Set aside to cool in the tin. Refrigerate for 1 hour or until cooled completely. Sprinkle with the grated chocolate to serve. Serves 6–8.