Enjoy a modern twist on the classic lava cake! With sweet potato flour, hazelnut butter and melting chocolate drops.
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Step 1/4
Mix all the dry ingredients together. Add the hazelnut butter and 2-3 tbsp plant-based drink and knead the mixture well until you have a malleable dough. Leave to rest in the fridge for approx. 1 hour.
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Step 2/4
In the meantime, line round baking tins with baking paper. Cut the baking paper to size if necessary.
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Step 3/4
To make the filling, melt the chocolate chips in a bain-marie and mix with the cooked sweet potato and the rest of the plant-based drink.
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Step 4/4
Pour the mixture into the lined tins and leave to rest in the fridge for approx. 1 hour. Then bake at approx. 180 degrees fan oven for approx. 12 minutes and serve warm.
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Artemis Chodzinski
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