Chocolate Flavored Sweet Potato Gateau
|Sweet potatoes||1 3⁄4 Pound|
|Cocoa powder||3 Tablespoon|
|Dark brown sugar||5 Ounce (Soft)|
|Sour cream||1⁄4 Cup (4 tbs) (CrÃ¨me Fraiche)|
|Dark rum||3 Tablespoon|
|Ground vanilla||1 Teaspoon|
|Semi-sweet chocolate||3 Ounce (Plain Variety)|
|Confectioner's sugar||3 Tablespoon (Icing Sugar)|
|Chocolate vermicelli||3 Tablespoon|
Peel the sweet potatoes and cut in slices.
Put in a casserole with 1/4 cup (3 tablespoons) of water.
Cover and microwave on HIGH for 12 minutes.
When the sweet potatoes are tender, drain and put in the goblet of a food processor.
Add the cocoa powder, brown sugar, sour cream (creme fraiche), whole eggs and egg yolk, rum and vanilla.
Puree to a smooth paste.
Oil the base of a 7 inch (18 cm) souffle mold (mould) and line with a circle of oiled non-stick parchment (greaseproof paper).
Pour the mixture into the mold (mould) and smooth the surface.
Microwave, uncovered, on HIGH for 10 minutes.
Leave the gateau to cool.
Refrigerate for at least 2 hours until firm.
Turn out on to a serving dish and remove the non-stick parchment (greaseproof paper).
To make the frosting (icing), break the chocolate into pieces and melt in a bowl with the butter for 1 1/2 minutes on HIGH.
Mix the confectioners' (icing) sugar to a smooth paste with 1/2 teaspoon of water and add to the chocolate mixture.
Pour the frosting (icing) on top of the cake and spread with a metal spatula over the top and sides.
Sprinkle with chocolate vermicelli and refrigerate to allow the frosting (icing) to harden.