Sweet potato chocolate cake with stewed pear
Chocolate cake, sweet potato, stewed pears, and amaretto. Add up all your favorite festive dishes and ingredients, and you have a Christmas showstopper for dessert.
Ingredients · Servings 12 people
- 115 g Aviko Sweet Potato Cubes
- thawed
- 2 stewing pears
- 75 ml rode port
- 25 ml Amaretto
- 1.5 tbsp light brown sugar
- 1 piece star anise
- 0.5 cinnamon stick
- 75 g unsalted butter
- 75 g dark chocolate
- 75 g granulated sugar
- 2 eggs
- 25 g self-rising flour
- food processor or hand blender with chopper attachment
- greased cake tin (20 cm ø)
Method · 15 min
- Peel the pears (leave the stems on). Place the stewing pears in a saucepan with the port, amaretto, brown sugar, star anise, and cinnamon. Add water until the pears are just covered and bring to a boil.
- Cook the stewed pears for 45 minutes until tender. Remove them from the pan and drain well. Reduce the cooking liquid to a syrup consistency. Halve the pears lengthwise.
- Preheat the oven to 180 ºC. Cut the butter into cubes and break the chocolate into pieces. Melt the butter with the chocolate in a saucepan. Stir until smooth and remove the pan from the heat. Let the chocolate butter cool for 5 minutes.
- Meanwhile, finely puree the sweet potato cubes in a food processor or in one batch in the chopper attachment of an immersion blender.
- Stir the sugar and then the eggs one by one into the chocolate butter. Mix in the sweet potato and finally the self-rising flour.
- Spoon the batter into the mold. Place the pear halves, rounded side down, in the batter.
- Bake the cake for 30-35 minutes in the preheated oven until the top feels firm. Remove the cake from the oven and let it cool in the pan.
- Cut the cake into slices and serve with the port-amaretto syrup.
Chocolate and pear have traditionally formed a golden duo. Add sweet potato to that, and a new classic is born. I'll have another slice!
