keto choc /peanut cake on sweet potato brownie base

Baking - sweet

Preparation time

40min

Total time

1h 50min

Portion

1 piece(s)

Level

easy

TM 6
TM 5
TM 31

by Jo gallant

published: 2020/11/16

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Ingredients

keto choc /peanut cake on sweet potato brownie base

2 sweet potato, medium diced
250 g Peanut Butter
4.5 level teaspoons Vanilla Paste
250 g almonds
260 g chocolate chips, sugar free
380 g sugar, monkfruit
165 g cocoa powder
4 level teaspoons baking powder
15 g salt
3 eggs, medium
45 g water
500 g cream cheese
250 g Butter

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Recipe's preparation

make brownie base

mill almonds for recipe place in bowl 10 sec speed 9 set aside.
place sweet potato in the simmering basket fill bowl with 1.5 l of water. Cook 30 mins 90 degrees speed 1 until tender.
drain sweet potato empty water from bowl
puree sweet potato 40 sec speed 8
place 250g of peanut butter into bowl
1 teaspoon vanilla paste
65g of almond flour
85g of monkfruit sugar
30g of cocoa powder
1.5 teaspoon baking powder
15g salt
mix all these 40 sec speed 4.5
Place in a prepared cake tin, bake 180 degrees 30 mins until cooked

Make the cake.
place 250g of sugar free choc free chips in bowl 10 sec speed 8 and set aside
cream eggs and sugar. Place butterfly on put in eggs and sugar 45g sugar 2 mins speed 4 take out the butterfly.
add in all other ingredients.
375g almond flour
30g cocoa powder
choc chips
2 and 1/4 teaspoon baking powder
1/2 teaspoon salt
45g water
vanilla extractr 1.5 teaspoons
mix 40 sec speed 4
place in cake tin 180 degrees 40 mins or until cooked.

make icing chocolate then peanut butter
.
mill sugar place 250g monkfruit sugar 10 sec speed 9 pour in a bowl and set aside
place 250 g choc chips in bowl 10 sec speed 9
melt chocolate 1 min 30 sec 50 degrees stirring
place milled sugar back in the bowl with
250g cream cheese
250g butter
vanilla extract
mix 20 sec speed 4

repeat for peanut butter icing replace chocolate with peanut butter.

Assemble cake.
Place cooked and cooled brownie base on the bottom.
Pipe on peanut butter icing, then place cake on top and decorate the top with both peanut butter icing and chocolate icing

Thermomix Model

Recipe is created for
TM 6

For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Recipe is created for
TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:

Baking Cake Dessert