Classic with a difference: sweet potato lava cake.
Mix all dry ingredients together. Add the hazelnut paste and 2-3 tablespoons of vegetable drink and knead the mixture well until a malleable dough is formed. Let this rest in the refrigerator for about 1 hour.
In the meantime, line round baking cups with baking paper. Cut the baking paper to size if necessary.
For the filling, melt chocolate drops in a water bath and mix together with the cooked sweet potato and the remaining vegetable drink.
Pour the mixture into the lined ramekins and let it rest in the refrigerator for about 1 hour. Then bake at approx. 180 degrees convection oven for approx. 12 minutes and serve warm.
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