Many recipes boast a small handful of ingredients but this one really is as simple as it sounds.
First shared by Instagram content creator Kelsi Boocock (@healthykelsii), the chocolate dessert comes in the form of a baseless cheesecake with a thick, creamy texture.
Her two-ingredient recipe is made with sweet potato and dark chocolate to create a uniquely rich yet sweet pudding that firms up in the fridge.
After coming across the simplistic dessert, Express.co.uk put it to the test to see just how easy it was to make at home.
Starting with the ingredients, they’re both easy to find and very affordable which makes this a great budget dish.
Two large sweet potatoes and 200g of dark chocolate are all that’s needed for the base of the dessert, and there is an optional topping which is made from 100g dark chocolate and half a cup of coconut milk, which equates to around 120ml.
Having purchased the ingredients from Lidl, the total came to roughly £4 for everything. The cake serves 12-16 people with ease, which works out to just 33p per portion.
A blender or food processor is essential for this recipe, but it’s the only equipment needed to ensure the cake turns out perfectly smooth when cut into.
I used a standard-size round cake tin but any shape would work as long as the cake is relatively flat and not too thick, as this will increase the chilling time significantly.
Method
The original recipe calls for chopped, steamed sweet potatoes, but I opted for boiling them instead to make them nice and tender. Once cooked until crumbly when pierced with a fork (around half an hour), I drained the potatoes, saved the pot of boiling water, and set them aside.
Next, I weighed out the chocolate and placed it in a heatproof glass dish over the pan of potato water to melt it. This only took a few minutes, after which I transferred it into a blender along with the sweet potatoes.
When it comes to choosing the chocolate, I found that a blend of high-percentage cocoa (85 percent) with cheaper dark chocolate tasted lovely, and made the ingredients cheaper.
It didn’t matter that the potatoes and chocolate were still hot when blended, but one essential thing is that the potatoes were cut up very small to ensure they blended to a smooth consistency, with no lumps.
Once blitzed, the mixture resembled a thick, chocolatey cake batter that was then ready to be chilled. I greased a cake tin with low-calorie cooking spray before pouring the batter into it and smoothed it out with a spatula.
The final step was to melt the 100g of chocolate over the hob and add in the coconut milk before mixing them. This formed a silky glaze which I poured over the cake batter before putting it in the fridge. There’s no need to cover the cake, just place it flat on a fridge shelf for around six hours, or overnight until fully set.
I was mind-blown by the result, which was a creamy, two-tone pudding which showed where the coconut frosting glazed the base. Though it was slightly hard to cut into neat slices, the dessert is a must-try for chocolate lovers.
To serve, I grated some orange zest on top for extra flavour, but it would also pair well with cream and fresh berries or another citrus peel. The flavour was sweet and rich but without a sickly aftertaste, and there’s no way to tell that it’s made with sweet potato.
If I was to make the cake again, I would add a biscuit base for a range of texture, but the dessert is a show-stopper on its own, and looks really impressive when cut into.
