Instructions
Follow the steps and taste along the way.
Roast the sweet potatoes
Preheat the oven to 200 °C. Peel the sweet potatoes, cut them into approximately 2 cm cubes, and spread them on a baking sheet lined with parchment paper. Bake for 25–30 minutes, until easily pierced with a fork. Let them cool for about 10 minutes.
Prepare the chocolate mixture
Chop the chocolate into a bowl. Heat the milk in a small saucepan until hot and steaming, but not boiling; pour it over the chocolate, let it stand for a minute, then stir until smooth. Mash or blend the sweet potatoes into a smooth purée. Stir in the cocoa, brown sugar, orange zest, and salt. Once the chocolate mixture is lukewarm, stir it into the purée, then whisk in the eggs.
Bake the custards in a water bath
Grease six small ovenproof ramekins with butter and divide the mixture among them. Place them in a deep baking dish and pour hot water into the dish until it reaches about halfway up the sides of the ramekins. Bake at 160 °C for about 30 minutes. The edges should be set, while the center should still wobble slightly when gently shaken.
Prepare the fruit and seeds
Gently toss the raspberries with the lemon juice and granulated sugar, then let them stand for 10 minutes. Toast the pumpkin seeds in a dry frying pan over medium heat for 2–3 minutes, stirring occasionally. Once fragrant and beginning to turn golden in places, transfer them to a plate so they do not continue to brown.
Chill and serve
Remove the ramekins from the water bath and let the custards cool completely. Then refrigerate them for at least 2 hours. Serve chilled, topped with the raspberries and a little of their juice, and sprinkled with pumpkin seeds.
