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Chocolate Flavored Sweet Potato Gateau

Sweet Potato Gateau has a strong taste. The dark rum gives the Sweet Potato Gateau a strong and different taste.
Ingredients
  Sweet potatoes 1 3⁄4 Pound
  Cocoa powder 3 Tablespoon
  Dark brown sugar 5 Ounce (Soft)
  Sour cream 1⁄4 Cup (4 tbs) (Crème Fraiche)
  Eggs 2
  Egg yolk 1
  Dark rum 3 Tablespoon
  Ground vanilla 1 Teaspoon
  Oil 1 Teaspoon
  Semi-sweet chocolate 3 Ounce (Plain Variety)
  Butter 1 Ounce
  Confectioner's sugar 3 Tablespoon (Icing Sugar)
  Chocolate vermicelli 3 Tablespoon
Directions

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.
Stir thoroughly.
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.

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Method: 
Microwaving
Dish: 
Cake
Interest: 
Everyday

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