Healthy Chocolate Truffle Cake

Preheat the oven to 350°F (350°F fan) and line a springform cake tin with parchment paper.

Wash the sweet potatoes, poke them with a fork, and bake in the preheated oven for 40–50 minutes until tender. Cool, peel, and blend the flesh in a food processor until smooth.

Melt the dark chocolate in the microwave or using a double boiler, stirring until fully melted.

In a large bowl, combine the smooth sweet potato puree with ground almonds, cocoa powder, tahini, maple syrup, melted coconut oil, baking powder, vanilla extract, sea salt, and the melted chocolate. Stir until the batter is thick, glossy, and well‑combined. (Alternatively, process everything together in a food processor.)

Transfer the batter to the prepared springform tin, spreading it evenly and pressing the surface smooth with a spatula or the back of a spoon.

Bake for 30–35 minutes, or until the cake is set around the edges but still fudgy in the centre; a toothpick inserted should come out with a few moist crumbs.

Allow the cake to cool completely in the tin. For a firmer texture, refrigerate for 15–20 minutes before unmolding.

Once fully cooled, drizzle or spread the additional melted chocolate over the top of the cake, creating a glossy glaze.

Garnish with fresh berries and chopped nuts, if desired, and serve.