Carob and sweet potato’ mouelleux



400 g Aljezur sweet patatoes 

4 eggs 

40 g sugar 

200 g unsalted butter 

6 eggs yolks 

4 soupspoons condensed milk 

200 g CW Carob bar 

50 g unsalted butter 

Salt to taste 

  1. Bake the sweet patato, leave to cool and then mash. 
  2. Pre-heat the oven to 220º. 
  3. Melt the Carob bar in bain-marie along with 50 g of butter and little salt. 
  4. Beat the whole eggs and the sugar together and beat until creamy white.
  5. Add the 6 egg yolks, the melted butter, the Carob bar and the condensed milk to the mashed sweet patato. One at a time! 
  6. Lastly add the creamed egg and sugar and mix well. 
  7. Grease the cake tins and pour in the mixture. 
  8. Bake in the oven for 7-9 minutes (time will vary depending on your oven). The cake should be liquid in the middle. 
  9. Remove from the cake tins, decorate and serve.