LIGHT CHOCOLATE, DATES AND SWEET POTATO CAKE
- Servings : 8
- Preparation : 25 minutes
- Cook time : 1 hour
- Calories : 210 cal
- Carbohydrate : 27 g
- Lipid : 8 g
- Fiber : 6 g
- Protein : 7 g
Ingredients
- 1 sweet potato, peeled
- 18-20 dates, pitted and chopped
- 10 ml (2 tbsp) of vanilla essence
- 250 ml (1 cup) almond powder
- 125 ml (1/2 cup) of buckwheat flour
- 180 ml (3/4 cup) of cocoa powder
- 7 ml (½ c.
Garnish
- 3 eggs
- cocoa to sprinkle
- 30-40 g chocolate, grated
Steps
1 - Preheat the oven to 170 ° C (340 ° F).
2 - line with a parchment paper the bottom of a 20 cm (9 inch) hinge mold. Spray with a Gras. Reserve.
3 - in a pot of boiling water, cook the potato for about 15-20 minutes or until its flesh is cooked. Drain. Reserve.
4 - Place the dates in a bowl and cover with boiling water. Leave to soften 10-15 minutes. Drain. Place in the mixer bowl.
5 - add the cooked potato and the rest of the ingredients to the mixer . Pulling up to smooth and creamy texture.
6 - Pour into the mold and cook 40-45 minutes (or until firmness). Exit the oven. Leave to temper and place in the refrigerator 1 h 30 in Le Moule.
7 - Get out of the refrigerator. Unmold and sprinkle with cocoa powder and grated chocolate.
Bonjour! J’ai de la purée de dattes déjà prête. Il en faut combien de ml pour équivaloir à 18-20 dattes? Merci!
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