Guilt-less Desserts & Treats for your Family
Ahhh….Easter. Sweet, tasty Easter. Thank you for coming but my hips are glad you are gone.
This Easter I have learnt many things.
1. That Hot Cross Buns are really only fruit buns with wonky lines on top and therefore can be justifiably be eaten all year round.
2. That Hot Cross Buns are really only fruit buns with wonky lines on top and therefore can be justifiably be eaten all year round.
3. That Hot Cross Buns are really only fruit buns with wonky lines on top and therefore can be justifiably be eaten all year round.
Sorry, did I say I learnt many things? I discovered 1 thing and it has so much potential. I have gone a bit mad trying new versions of sweet buns and I have even adapted the recipe to make a savoury roll (which, expectedly, is made with sweet potato). So Easter has been very delicious in our house.
We did take a break from the Hot Cross Buns mass consumption over Easter to eat this Chocolate Hazelnut Meringue Cake. I used a Donna Hay recipe as my inspiration and took it to a weird place…a Sweet Potato place but that could easily be replaced by Avocado or even Pumpkin. The Chocolate Cake is a moist mud cake which is partially cooked before being topped with chocolate meringue and baked until the top is soft yet crispy.
I think I’ve probably mentioned this 100 times before but Sweet Potato and Chocolate go together like Nicole Kidman and Keith Urban. Seemingly totally opposites but together they complete each other. I use Sweet Potato a lot as a substitute for butter or oil in a baked recipe as it is considerably lower in calories, is high in fibre, vitamin A and many of the B Vitamins. And let’s face, if you’ve followed my blog for a while you’ll know I love sneaky veggies and weirding people put. Even my friend Kat had learned to appreciate Sweet Potatoes, and that’s no mean feat.
This Chocolate Hazelnut Meringue Cake is not overly sweet and tastes great when served with Whipped Coconut Cream and Strawberries. I have tried a different method for making meringue this time (compared to this version and this one) using granulated coconut sugar (maple sugar could be used too) instead of a liquid sweetener and the result was a thinner, less moist meringue (that’s a good thing). If you don’t have the granulated sugars substitute Maple Syrup; it will still turn delicious but the meringue may not crisp up as much.
- 1/2 Cup Maple Syrup
- 3 teaspoons Vanilla Extract
- 4 Egg Yolks (use the whites in the meringue)
- 2 Eggs
- 240 grams Sweet Potato, baked and puréed
- 2/3 Cup Cocoa
- 1 Cup Hazelnut meal
- 1/2 teaspoon Baking Powder
- 4 Egg Whites
- 1/2 Cup Coconut/Maple Sugar (Maple Syrup could also be substituted)
- 1 teaspoon White Vinegar
- 1/4 Cup Cocoa
- 3 teaspoons Arrowroot/Tapicoa
- Preheat the oven to 160C. Line and grease a round 20cm springform cake tin.
- Place the egg yolks and eggs in a mixing bowl with the maple syrup and vanilla extract and beat on high for 5 minutes, or until pale and fluffy.
- Add the sweet potato and beat until well combined.
- Sift the dry ingredients together in a bowl and fold through the wet mixture until combined.
- Bake for 30 minutes.
- After 30 minutes remove the cake from the oven.
- Increase the oven to 180C.
- Add the egg whites to the clean bowl of a kitchen stand mixer with a whisk attachment fitted. Beat on medium/high until soft peaks form.
- Gradually the sugar, 1 Tablespoon at a time, until incorporated into the egg white and the mixture has increased in volume.
- Add the vinegar and whisk in.
- Sift the dry ingredients together and fold into the meringue mixture until no streaks remain.
- Spread the chocolate meringue over the partially cooked cake in the tin and return to the oven (which should be now at 180C) and cook for 20-25 minutes, or until browned.
- Please note; cooking time for the meringue is based upon using coconut sugar. If using a liquid sweetener keep a close eye on the meringue from 15 minutes onwards. The resultant meringue may 'leak' syrup.
- Let the Chocolate Hazelnut Meringue Cake cool in the tin for 20 minutes, before using a sharp knife to separate the cake form the tin and remove the sides of the springform tin.
- Serve either warm or cold with (optional) whipped coconut cream and Strawberries.
- The sweet potatoness of the cake will subside with time. I found the flavour the best when eaten the next day for breakfast.