Sweet Potato & Peanut Butter Dark Chocolate Flourless Cake

Steps

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1. 1
   Bake sweet potatoes at 180°C for 45 minutes to 1 hour until very soft. Cool, scoop out the flesh into a food processor, add maple syrup, and blend until completely smooth—you need 300g of purée.
   ▶ ≈0:50
2. 2
   Add half the peanut butter and both eggs to the sweet potato purée, continue blending until well combined.
   ▶ ≈1:58
3. 3
   Add a pinch of salt to the mixture, then sift in baking powder, cocoa powder, and oat flour. Mix until you have a uniform cake batter.
   ▶ ≈2:22
4. 4
   Chop the dark chocolate into small chunks, fold half of it into the batter, stirring gently to distribute the chocolate pieces.
   ▶ ≈3:02
5. 5
   Pour the batter into a non-stick mold (16 cm round or 20×20 cm square), smooth the surface, drizzle with the remaining peanut butter, and top with the remaining chocolate pieces.
   ▶ ≈3:24
6. 6
   Bake at 180°C for 25 minutes.
   ▶ ≈3:52
7. 7
   Remove from oven and let cool completely before slicing into squares. The center will remain moist and fudgy.
   ▶ ≈4:01