Rich Chocolate Cake

Preheat your oven to 140°C slow cooking

Grease a 25 cm diameter cake pan and line the bottom with aluminum foil, greasing it as well

For the batter, mix together the chocolate, sugar, brandy, and butter

Place the mixture in a double boiler and heat until the chocolate and butter have melted

Let it cool down

Beat the eggs, yolks, heavy cream, and cornstarch

Add the sweet potato puree to the mixture and beat well

Pour the batter into the prepared pan

Cover with another piece of aluminum foil

Bake for 1 hour and a half

Let it rest overnight (the cake will become firmer as it cools)

For the glaze, mix together the chocolate, confectioner's sugar, butter, and brandy

Heat until the chocolate and butter have melted

Remove from heat and beat until smooth

Place the cake on a serving plate

Remove the top and bottom of the cake pan

Cover the cake with the glaze

To serve, cut into thin slices and serve with cream chantilly (optional)

This serves 15 people

Make 2 cakes.