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.
@Ghislaine: environ 180 ml (3/4 tasse) de purée de dattes!
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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