Welcome to Carleton Place Library’s Cookbook Book Club’s Digital Cookbook!
Cookbook Book Club meets on the first Wednesday of the month from September until June. To find out more about upcoming meetings, inlcuding each the theme for each month, check out our Programs & Events page.
Scroll down to visit some of our favorite recipies from club members!
Secret Sweet Potato Chocolate Cake
Julia Hawkins
Originaly found on instagram by thenutritionreporter!
This delicious, rich, and surprisingly delicious cake is packed with fiber and protein – making it a fantastic option for those who are looking to eat healthier, and still indulge.
Ingredients:
- Sweet potato (2 ½ cups cooked) (about 2 large)
- Ground almonds (almond flour) (1 ½ cups)
- Cocoa powder (unsweetened) (¾ cup)
- Tahini (½ cup)
- Maple syrup (½ cup)
- Coconut oil, melted (¼ cup)
- Baking powder (1 tsp)
- Vanilla extract (1 tsp)
- Pinch sea salt
- 85% dark chocolate (melted) (100g)
- Toppings! (I reccomend chopped pistachios and a ring of raspberries)
Recipie:
- Preheat oven to 180°C (170°C fan) and line a springform cake tin with baking paper.
- Wash the sweet potatoes, poke them with a fork and put them into the pre-heated oven for around 40-50 minutes until cooked. Once the potatoes are cooled, peel and add the flesh into a food processor. Blend until smooth.
- Melt the chocolate in the microwave or using a double boiler.
- In a large bowl, combine the blended sweet potato with the rest of the ingredients, including the melted chocolate and stir until thick and glossy. Or you can add all the ingredients into the food processor if it is big enough.
- Pour the batter into the cake tin and using the back of a spatula or metal spoon, press the batter down and smooth it out.
- Bake for 30-35 mins (should be fudgy, not dry).
- Leave to cool completely before removing from the tin. You can also place it in the fridge at this point to firm up a little more so it is easier to slice. Spread your chocolate and add your toppings on top!