Sweet Potato Caramel Mud Cake

Method

1. Put the sweet potato in the bowl and chop 5 sec / speed 7. Wipe the sides clean, pour in the water and cook 3 min / Varoma / speed 1.
2. Purée 10 sec / speed 7, scrape the sides and purée once more 10 sec / speed 7.
3. Let the chocolate, butter and sugar melt in: 6 min / 90°C / speed 1.
4. Add the flour, eggs, vanilla and baking powder and mix 10 sec / speed 4 into a smooth batter.
5. Pour the batter into a greased tin and bake the cake for 45 minutes at 175°C; a skewer should come out clean.
6. For the ganache: grate the chocolate 10 sec / speed 7, add the cream and melt 3 min / 50°C / speed 2. You can pour it over the cooled cake right away; if you let the ganache cool first, you can spread it on nice and thick instead.