This chocolate mousse cake contains sweet potato, it seems that using vegetables in cakes is all the rage at the moment! Try this rich cake with sweet potato, dates, eggs and almond meal, it is sugar free, dairy free and gluten free. This recipe is from Donna Hay's Fresh and light magazine...
1 large sweet potato (about 300g) peel and cut into 4cm cubes
20 fresh dates (300g), pitted and chopped
2 t vanilla extract
1 cup (120g) almond meal
1/2 cup (75g) buckwheat flour
3/4 cup (75g) raw cacao powder
1 t baking powder
50g 70% dark chocolate, finely ground
Blueberries to decorate
Preheat oven to 160 degrees celcius. Place the sweet potato in a large saucepan of boiling water and cook for 20 mins or until tender. Drain and set aside to cool slightly. Place the dates in a bowl and cover with boiling water. Set aside to soak for 10 mins and then drain. Place sweet potatoes, dates, vanilla, almond meal, flour, cacao, baking powder and eggs in a food processor and process for 1-2 mins or until smooth. Spoon mixture into a lightly greased 20 cm round springform cake tin lined with baking paper. Spread evenly and cook for 40 mins or until firm. Set aside to cool in the tin. Refrigerate for 1 hour or until completely cooled. Sprinkle with grated chocolate and decorate with fresh blueberries.