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Velvety chocolate and Chaga cake by Alice Roca

To celebrate the 3rd anniversary of Absolution’s La Crème Beau Jour, I made a chocolate, praline, whipped cream & Chaga cake. A moist cake thanks to steam baking, mildly sweetened with sweet potato purée, and extra indulgent with its praline and melty chocolate.

Chaga is a mushroom with amazing properties: antioxidant, anti-inflammatory, immune-boosting, and rich in minerals and vitamins. It’s also one of the key ingredients in this cream. In powdered form, it has a slight bitterness that blends easily into food. It’s super easy to incorporate into your diet—like in this cake. It’s best used raw, so I added it to the praline and sprinkled it on top of the whipped cream.

Recipe for 10 servings (using two 20 cm cake pans):

  • 300g flour
  • 150g olive oil
  • 200g chocolate
  • 200g sweet potato purée
  • 100g muscovado sugar
  • 50g cocoa powder
  • 2 tsp baking powder
  • 8 eggs
  • 1 pinch of salt

Choco-Bread Praline:

  • 50g raw cacao
  • 80ml olive oil
  • 200g hazelnuts
  • 2 tbsp honey
  • 100g homemade breadcrumb
  • 3 tbsp Chaga powder

Whipped Cream:

  • 300g heavy cream
  • 300g mascarpone

Glaze:

  • 100g dark chocolate chips
  • 1 tbsp coconut oil
  • 3 to 4 tbsp Chaga powder

Preparing the Cake

Peel and cut the sweet potato into chunks, then steam for about 10 minutes until tender. Mash into a purée.

Separate the egg whites from the yolks.

In a large bowl, whisk the yolks with the sugar and olive oil until smooth. Add the sweet potato purée, flour mixed with baking powder, a pinch of salt, and the cocoa powder.

Whisk the egg whites until stiff. Fold in half of them first to loosen the batter.

Chocolate Part

Melt the dark chocolate in a double boiler. Stir it into the batter, then gently fold in the remaining egg whites.

Steaming

Lightly oil two cake pans and pour in the batter.

Steam for about 35 minutes, or until the cakes are fully cooked. Let them cool before removing from the pans.

Homemade Praline

Roast the hazelnuts in the oven at 140°C (285°F) for 20 minutes.

Toast the breadcrumbs for about 5 minutes—until they release a toasty, nutty aroma.

Blend the hazelnuts with olive oil, honey, and raw cacao until smooth. Then add the Chaga powder.

Assembly

Slice each cake into 4 horizontal layers. On each layer, spread a generous amount of praline, add a layer of whipped cream, and a pinch of Chaga powder.

Stack the layers, then finish with a thin layer of melted chocolate, a touch of whipped cream, and a final dusting of Chaga. For a poetic, colorful finish, decorate with magnolia flowers or any other seasonal edible bloom.

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