Gâteau à la patate douce et chocolat (Sweet Potato and Chocolate Cake)
Gâteau à la patate douce et chocolat (Sweet Potato and Chocolate Cake) is a traditional New Caledonian recipe for a classic dessert cake of sweet potato and chocolate with rum and vanilla leavened with beaten egg whites. The full recipe is presented here and I hope you enjoy this classic New Caledonian version of: Sweet Potato and Chocolate Cake (Gâteau à la patate douce et chocolat).
The sweet potatoes need to be cooked before starting. You can either bake them, boil them in their skins or for a faster turnaround pressure cook them in their skins.
Once cooked, allow the sweet potatoes to cool until they can be handled then halve them and scrape out the flesh. Transfer this to a bowl and set aside to cool.
Combine the sweet potato flesh, sugar, egg yolks and rum in a stand mixer. Sift the the flour and baking powder into a bowl and set aside.
Split the vanilla pods and scrape out the seeds. Pre-heat your oven to 180°C.
Combine the butter and chocolate in a bain marie or use a microwave, melting until smooth.
Fold the chocolate and butter mix into the sweet potato mixture. Beat vigorously with a mixer to incorporate as much air as possible, which will lighten your cake.
Fold in the flour mixture. Place the egg whites in a clean and dry bowl then whisk until they form soft peaks before gently folding into the cake batter.
Scrape the resultant cake mixture into a buttered and floured springform cake tin.
Transfer to your pre-heated oven and bake for about 45 minutes, or until the cake is nicely risen, golden on top and a skewer inserted into the centre emerges cleanly.
Remove from the oven and allow to cool for 15 minutes before unmoulding. Serve slightly warm.
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