Sweet Potatoes Plumcake with Hazelnuts and Chocolate

Servings: 10
Prep time: 15
Cooking time: 80
  • - 850 g of potatoes
  • - 180 g of brown sugar
  • - 120 g of hazelnuts
  • - 90 g of butter
  • - 80 g of dark chocolate
  • - 3 eggs
  • - 1 tablespoon rice flour
  • - ½ teaspoon of baking powder
  • - Icing sugar
  1. Cook the potatoes divided into large chunks, letting them soften well: it will take 20-25 minutes. Peel, mash with the potato masher and transfer them immediately into a bowl to cool down.
  2. Toast the hazelnuts you’ve already peeled in a pan, let them cool and then chop finely in a food processor.
  3. Mix the cold potatoes the soft butter, eggs, rice flour, sugar, baking powder and stir well the mixture preferably with an electric mixer. Unite at last, hazelnuts and chocolate.
  4. Lightly oil a loaf pan, about 26 x 10 cm, line it with a baking paper and pour in the mixture (with the greased mold the paper adheres better).
  5. Bake at 180 ° C for about 50 minutes or until when inserting a toothpick in the center, this comes out dry and warm. Let cool down before you remove it from the mold and serve with a sprinkling of powdered sugar.