Culinary audacity: Gluten-free Sweet Potato Cake

There are stages in which one wanders, experiments and questions life. One cannot understand what one is into, or even more complex, what one will be into in the future. You do not choose the path to the destination, the destination will show the path.

I encountered the gastronomic world at the beginning of this century, when while at university, on a path that intended to carve my destiny, destiny presented me with another path to follow: the wonderful world of flavors that stimulate your palate, of smells that persuade you and textures that the mouth transforms into satisfaction for your soul.

Between courses, cooking, burning, cutting, crossing the gulf, crossing the pond, getting away from family and friends, I took this path to destiny, on which I am heading towards knowing and learning more about this culinary world, always amazed at what cultures have taken from Mother Nature to satisfy and delight palates.

My name is Norman Roqhuett Mata, chef using food to create happiness. 

In this post, I bring you something sweet, and extremely delicious, with healthy ingredients that will surprise every palate that loves sweets, especially on these rainy afternoons, perfect to accompany your mid-afternoon coffee, or after a meal, a soft and delicious dessert, and at the same time, gluten free.

First let's talk a little about our main ingredient in this recipe, the sweet potato. Originally from Central and South America, it is rich in potassium, with large amounts of vitamins and minerals, and has greater energy value than the traditional potato. From sweet potatoes we obtain a large amount of digestible fiber, which accelerates intestinal transit, which prevents colon cancer, gives us a feeling of satiety and reduces cholesterol.

We commonly see it on our tables served in different ways such as boiled, pureed, grilled, etc., but this time we will do it in a not very conventional way using it as flour, adding other delicious ingredients to please the most sweet fanatics and surprise our palates with a dessert with only 9 ingredients; creamy, and smooth. Let's get to work!

Gluten-free sweet potato cake

Method:

1. We preheat the oven to 160 degrees
2. Cook the peeled sweet potato in boiling water for 15 minutes or until completely soft. Once cooked we drain it and proceed to make a puree. Once the puree is cold, we add the baking powder, baking soda, chocolate powder and grated coconut, and mix.
3. In another container we mix the bar chocolate previously melted in a bain-marie, along with the coconut oil and once cold, we add the eggs and brown sugar, beating for two minutes.
4. We combine the two mixtures until it is homogeneous in a single mass.
5. Pour the contents into an ovenproof container or Pyrex and place in the oven for 45 minutes at 160 degrees.

 For the frosting:

-Coconut oil ½ cup -Chocolate bar 200 gr

We melt both ingredients in a bain-marie and once the brownie is cold, we pour the glaze and let it cool in the refrigerator...

Ready!

¡Buen provecho!