I love the Christmas season. Dark outside, little lights inside… and a whole lotta baking going on. I’ve been practicing for our family’s Christmas dinner for a few weeks now and I think I’ve found a winner! This sweet potato chocolate cake is incredibly light and fluffy, and the chestnut cream lends a delicate flavour to the whole. Hope you enjoy!
4 eggs, whites and yolks separated
90g sugar or substitute (xylitol works well I’m sure)
100g finely grated sweet potato (pumpkin will work too)
45g rice or buckwheat flour
25g (raw) cocoa powder
1 tsp baking powder
A pinch of salt
400 ml lactose-free cream
200g prepared chestnuts
200g dark dairy-free chocolate
Preheat the oven to 180C. Cover a baking sheet with baking parchment and oil it well.
Beat the egg whites with 2 tablespoons of the sugar and the salt for 5 minutes.
Beat the egg yolks with the rest of the sugar for 4 full minutes.
Add the grated sweet potato to the yolk mix and combine.
Add 1/3 of the egg white mix to the yolk mix and combine gently. Add another 1/3 and fold it in carefully. Add the final 1/3 along with the flour, cocoa powder, and baking powder, and fold in carefully till combined.
Gently pour the cake mix onto the middle of the baking sheet and move it slowly to the edges. Bake for 15 minutes.
Once it’s out of the oven, immediately turn the cake over onto a towel and roll up. Leave it rolled up to cool down.
In the meantime, put the chestnuts and dates in a blender and then add them to cream before you whip it up.
Once the roulade has cooled down, unroll it and smear the cream onto the inside, making sure it’s evenly distributed. Then roll up the cake again.
Melt ghe chocolate with a little bit of extra cream or dairy-free milk in the microwave. If you heat it 3 times with 15 second blasts, you can get it to a smooth mix. Pour the chocolate over the cake and decorate. Enjoy!!