#sweetpotatochocolatecake #mapleglazedsweetpotatocrisps #darkchocolatechilliganache #localraspberrie

Sweet Potato Chocolate Chilli Cake

Pre-heat oven to 180 degrees Celsius and grease two round baking tins. Soak the dates in a bowl of warm water.
Peel and chop the sweet potatoes into medium-sized chunks. Boil the chunks for 25 minutes in a pan of boiling water until very soft. Drain and set-aside to cool.
Once the sweet potato has cooled, drain the soaked dates and blend the two ingredients together in a food processor until a smooth paste forms.
Transfer the paste to a bowl and fold in the remaining ingredients.
Place the mixture into the two greased baking tins (equal amounts in each tin) and bake for about 25 minutes. Leave to cool.

Maple Glazed Sweet Potato Crisps

Peel one sweet potato using an ordinary peeler, placing the potato peelings (discard the outer skin) in a bowl.
Add the cacao powder, maple syrup and coconut sugar to the bowl and gently mix until all the sweet potato peelings are nicely coated.
Place the coated sweet potato peelings on a grill sheet and oven bake at 50C for about 45 minutes, keeping an eye on them (they turn quickly!). Leave to cool.

Dark Chocolate Chilli Ganache

Over a very low heat, combine the butter and dark chocolate in a saucepan. Stir in the chilli flakes.
Pour 1/3 of the chocolate ganache over one of the sweet potato brownie cakes and place under the grill for 3 mins until slightly bubbling. Repeat with the other brownie cake.
Place one chocolate coated brownie cake on top of the other. Cover with the remaining chocolate ganache, ensuring you coat the sides.

Cake Assembly

Immediately adhere the sweet potato crisps to the side of the cake whilst the chocolate ganache is still warm and sticky.
Top with fresh raspberries, a sprinkle of coconut sugar and a drizzle of the remaining chocolate ganache.
Serve.