- 2 potatoes, peeled and halved
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 cup butter, room temperature
- 2 cups white sugar
- 4 egg yolks
- 1/2 cup heavy whipping cream
- 1 cup ground almonds
- 4 (1 ounce) squares semisweet chocolate, grated
- 1 tablespoon grated lemon zest
- 4 egg whites
- To rice potatoes: place potatoes in a saucepan with water to cover. Bring to a boil, and cook for 20 minutes, or until tender. Drain potatoes, and cool slightly. Hold the ricer over a bowl and force the potatoes through the sieve until completely processed. You will need 1 cup riced potatoes for the recipe.
- Preheat oven to 325 degrees F (165 degrees C).
- Sift together flour, baking powder, cloves and cinnamon; set aside.
- Beat butter and sugar with an electric mixer until light and fluffy. Add yolks, one at a time, beating well with each addition. Add 1 cup riced/mashed potatoes, heavy cream, ground almonds, grated chocolate, and lemon zest and mix well.
- Blend in flour mixture and mix until combined. Beat egg whites with an electric mixer until medium-stiff peaks form.
- Fold 1/3 of the egg whites into batter to lighten it, then fold in remaining egg whites until no streaks remain.
- Pour batter into a 9-inch springform pan. Bake in preheated oven until a toothpick inserted into the center of cake comes out clean, about 1 1/2 hours. Let cool, then frost with chocolate frosting.
05/17/2019
recipepes.com
potato chocolate torte, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
