Molten Chocolate Sweet Potato Lava Cake
A decadent and healthier take on the classic molten chocolate cake, featuring sweet potato for added moisture and nutrients.
Equipment
- 2 Ramekins 6-ounce capacity
- 1 Mixing Bowl Medium size
- 1 Whisk
Ingredients
Sweet Potato Mixture
- 0.5 cup cooked sweet potato, mashed
Chocolate Batter
- 2 ounce dark chocolate 70% cacao or higher, melted
- 2 tablespoon unsalted butter, melted
- 1 large egg
- 2 tablespoon coconut sugar
- 1 tablespoon all-purpose flour
- 0.25 teaspoon vanilla extract
- 0.0625 teaspoon sea salt Pinch
Instructions
- Preheat oven to 425°F (220°C). Grease and lightly flour two 6-ounce ramekins.
- In a medium mixing bowl, combine the mashed sweet potato with the melted dark chocolate and melted butter. Whisk until smooth.
- Add the egg, coconut sugar, flour, vanilla extract, and sea salt to the bowl. Whisk until just combined. Do not overmix.
- Pour the batter evenly into the prepared ramekins.
- Bake for 12-15 minutes, or until the edges are set but the center is still soft. Baking time may vary depending on your oven.
- Let the cakes cool in the ramekins for a few minutes before carefully inverting them onto plates.
- Serve immediately while the center is still molten. Optionally, dust with cocoa powder or top with fresh berries.
Notes
For a richer flavor, use a higher percentage of cacao in the dark chocolate.