1 kg of sweet potato
1/2 cup of sugar (90 g)
2 1/2 cups of milk (600 ml)
1/2 cup of chocolate chips (45 g)
1 tablespoon of vanilla extract
1/2 cup of butter (100 g)
2 tablespoons of chocolate liqueur
30 champagne cookies
150 g semi-sweet chocolate, broken into pieces (for the topping)
1 kg of sweet potato
1/2 cup of sugar (90 g)
2 1/2 cups of milk (600 ml)
1/2 cup of chocolate chips (45 g)
1 tablespoon of vanilla extract
1/2 cup of butter (100 g)
2 tablespoons of chocolate liqueur
30 champagne cookies
150 g semi-sweet chocolate, broken into pieces (for the topping)
Place the sweet potato in a pressure cooker with 1 liter of water, cover and bring to a boil (when it starts to clear)
Reduce heat and cook for about 15 minutes
Disconnect, let it cool down and then remove the lid
If the sweet potato is not yet mashed, place the pan back on the heat for a few more minutes
Grease a 11 cm x 28 cm English muffin tin with butter and line with parchment paper also greased with butter
Drain the sweet potato, peel, and process in a blender or food processor
Add the sugar, 1 cup of milk, chocolate chips, vanilla extract, and butter and process until smooth. Reserve
In a separate bowl, mix the remaining milk with the chocolate liqueur
Soak some cookies in this mixture and line the bottom of the cake pan
Cover with a layer of sweet potato cream
Repeat the operation, finishing with a cookie
Refrigerate until firm (about 6 hours)
In a refractory bowl supported by a pot with hot water (do not let it boil), melt the chocolate by stirring gently. Reserve
Dissassemble the cake and remove the parchment paper
Cover with the melted chocolate, reserving some for decorative leaves
Keep in the refrigerator until serving
332 calories per slice
