THERMOMIX ® RECIPE

1 keto choc /peanut cake on sweet potato brownie base

Recipe's preparation

make brownie base

mill almonds for recipe place in bowl 10 sec speed 9 set aside.
place sweet potato in the simmering basket fill bowl with 1.5 l of water. Cook 30 mins 90 degrees speed 1 until tender.
drain sweet potato empty water from bowl
puree sweet potato 40 sec speed 8
place 250g of peanut butter into bowl
1 teaspoon vanilla paste
65g of almond flour
85g of monkfruit sugar
30g of cocoa powder
1.5 teaspoon baking powder
15g salt
mix all these 40 sec speed 4.5
Place in a prepared cake tin, bake 180 degrees 30 mins until cooked
Make the cake.
place 250g of sugar free choc free chips in bowl 10 sec speed 8 and set aside
cream eggs and sugar. Place butterfly on put in eggs and sugar 45g sugar 2 mins speed 4 take out the butterfly.
add in all other ingredients.
375g almond flour
30g cocoa powder
choc chips
2 and 1/4 teaspoon baking powder
1/2 teaspoon salt
45g water
vanilla extractr 1.5 teaspoons
mix 40 sec speed 4
place in cake tin 180 degrees 40 mins or until cooked.
make icing chocolate then peanut butter
.
mill sugar place 250g monkfruit sugar 10 sec speed 9 pour in a bowl and set aside
place 250 g choc chips in bowl 10 sec speed 9
melt chocolate 1 min 30 sec 50 degrees stirring
place milled sugar back in the bowl with
250g cream cheese
250g butter
vanilla extract
mix 20 sec speed 4

repeat for peanut butter icing replace chocolate with peanut butter.
Assemble cake.
Place cooked and cooled brownie base on the bottom.
Pipe on peanut butter icing, then place cake on top and decorate the top with both peanut butter icing and chocolate icing