Sweet potato and chocolate cake with peanut butter frosting
Ingredients
- 4 eggs.
- 300 g of raw sweet potato.
- 100 g of cocoa powder.
- 100 g of almond flour.
- 100 g of dates.
- 40 g of coconut oil.
- 10 g of chemical yeast.
Para el glaseado
- 30 g de crema de cacahuete (dos cucharadas).
- 90 g de queso crema.
- 30 g de azúcar glas.
Let's cook
- Soak the dates in hot water, for about 10-15 minutes.
- Crush the raw sweet potato peeled with eggs, cocoa powder, almond flour and dates soaked. Help yourself with a kitchen robot that crush well, or a glass blender.
- Add coconut oil and chemical baking oil.
- Line a mold of about 25 cm with baking paper. Pour the dough and cook 40 minutes at 180 ° C.
- For the glaze: Beat with some rods the cream cheese with peanut cream and icing sugar, until you get a creamy and homogeneous glaze. Decorate the cake with peanut cream glaze, chocolate chips and chopped nuts.