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Ingredients
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For the Chocolate Torta
For the Smoked Sweet Potato Mousse
For the Sesame Topping
Method
Prepare the Chocolate Torta
Melt Chocolate and Butter
In a heatproof bowl, melt the dark chocolate and unsalted butter together over a pot of simmering water, stirring until smooth. Remove from heat and let it cool slightly.
Mix Ingredients
In a separate bowl, whisk together the granulated sugar and eggs until frothy. Add the melted chocolate mixture and vanilla extract; mix until combined. Gently fold in the flour until just incorporated.
Bake
Pour the batter into a greased 9-inch round cake pan. Bake at 180°C (350°F) for about 25-30 minutes or until a toothpick comes out with a few moist crumbs. Let cool before removing from the pan.
Prepare the Smoked Sweet Potato Mousse
Cook Sweet Potatoes
Boil the sweet potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly before peeling.
Blend Mousse
In a blender, combine the sweet potatoes, heavy cream, maple syrup, smoked paprika, and salt. Blend until smooth and creamy. Chill in the refrigerator for at least 30 minutes.
Prepare the Sesame Topping
Toast Sesame Seeds
In a dry skillet over medium heat, toast the sesame seeds until golden brown, stirring frequently. Remove from heat and let cool.
Mix with Honey
Once cooled, mix the toasted sesame seeds with honey and set aside.
Assemble the Dessert
Serve
Slice the chocolate torta and serve a piece on a plate. Top with a generous dollop of smoked sweet potato mousse and sprinkle with the sesame topping.