Method

• 1.
  Preheat the oven to 175°C. Grease a tray of 6–8 muffin cases with a little coconut oil or butter. Alternatively you can use individual ramekins. Using an electric mixer, whisk the yolks for 1 minute, until creamy. Add the vanilla essence, melted ghee/oil and your preferred sweetener, and whisk until well incorporated.
• 2.
  Add the cacao powder and mashed sweet potato. Whisk for 20 seconds, until well incorporated, then sift through the bi-carbonate of soda and tapioca or arrowroot flour. Whisk again for 20 seconds, until the mixture thickens and starts to form a ripple trace.
• 3.
  Place the egg whites and a pinch of salt in a separate, spotlessly clean bowl. Whisk for 1½ minutes, until soft peaks form. Add half the egg whites to the chocolate mix and gently fold in with a spatula. Add the rest and gently fold until everything is well combined.
• 4.
  Add 2–3 tablespoons of mix per muffin case, not quite to the top, because the cakes will rise. Or fill the pre-greased ramekins with the mixture, leaving about 1 cm from the top. Place the tray on the middle shelf of the oven and bake for 25 minutes.
• 5.
  Once baked, turn the oven off and open the door. Place the tray on the oven door, and allow to cool for 5 minutes.
• 6.
  Tip: Baking time might vary slightly depending on your oven or how big your mu‰ n casings are. If you are baking it as a round cake in a spring-form or a cake tin, give it about 45 minutes.