Ingredients
15 portion(s)
Ingredients
- 4 eggs
- 5-600 gram sweet potato
- 120 gram rice malt syrup, honey or maple syrup
- 70 gram cacao powder
- 30 gram Coconut Flour
- 90 gram coconut oil
- 1 tablespoon baking powder
Chocolate icing
- 250 gram cream cheese
- 50 gram coconut oil
- 50 gram rice malt syrup, honey or maple syrup
- 1 tablespoon Cacaco powder
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6
50min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
Roast a sweet potato at 180 degrees in an oven for around an hour or until soft.
Melt coconut oil 3 mins/70 deg/sp3.
Add rice malt syrup and eggs and mix 20 sec/sp 3.
Cut sweet potato into chunks, add to the bowl and mix 20 sec/sp 4.
Add dry ingredients and mix 20-30 sec/sp4.5 or until combined.
Spread onto baking tin and bake 30-40 mins 180 degrees.
For the Icing:
Melt coconut oil 3 mins/70 deg/sp2
Add remaining ingredients and mix 20 sec/sp5 or until combined. Allow cake to cool completely before icing.
Accessories you need
-
Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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