Chocolate Sweet Potato Torte

This is such a lovely cake...well, maybe lovely isn't the word as it doesn't seem much to look at, but it tastes wonderful. I reduced the amount of sugar by a quarter cup both times I made this as my sweet potatoes were plenty sweet. Folks I served it to had no idea it was a "healthier" cake until I told them. No butter, no oil, and as it happens no flour if you're looking for a recipe that is gluten-free (make sure you use gluten-free chocolate if that's what you're going for).

Chocolate Sweet Potato Torte:
(Vegetarian Times Magazine)
Serves 12

1 1/4 cups sugar, divided (original recipe calls for 1 1/2...1 being added to the sweet potato cocoa mix, the other 1/2 to the egg whites. I used evaporated cane juice crystals.)
1 cup packed cooked, mashed orange-fleshed sweet potato, such as Beauregard, garnet, or jewel (I roasted them wrapped in foil at 400 for about an hour, till soft, then peeled once cool)
1 cup almond flour
1/2 cup unsweetened dark-chocolate cocoa powder
1/8 tsp. salt
4 large eggs
2 oz. bittersweet chocolate
2 Tbs. milk, or any plant "milk" you prefer

Preheat oven to 375°F. Coat 9-inch springform pan with cooking spray.
Blend sweet potato, 3/4 cup sugar, almond flour, cocoa, and salt in food processor 30 seconds, or until smooth, scraping bowl as necessary.
Separate 3 eggs, placing whites in bowl of electric mixer. Add 3 yolks and remaining whole egg to sweet potato mixture; pulse to combine. Transfer sweet potato mixture to large bowl.
Beat egg whites with electric mixer at high speed until soft peaks form. Add remaining 1/2 cup sugar; beat 2 minutes more, or until stiff, glossy peaks form.
Fold one-third egg white mixture into sweet potato mixture with spatula. Gently fold in remaining whites. Pour batter into prepared pan. Bake 35-45 minutes, or until toothpick inserted in center comes out clean (mine was done at 40 min). Cool 10 minutes in pan on wire rack. Remove springform sides; cool completely.
Melt chocolate in small saucepan over medium-low heat. Stir in soymilk. Alternately, you can just put both chocolate and soymilk in a bowl in the microwave for ~15-20 seconds taking care not to burn the chocolate. Spread chocolate mixture over top of cake. Let stand until chocolate sets.

Per slice: Calories: 227, Protein: 6g, Total fat: 9g, Saturated fat: 2g, Carbs: 37g, Cholesterol: 71mg, Sodium: 61mg, Fiber: 3g, Sugars: 29g