Potato Chocolate Torte Tasty Recipes

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Potato Chocolate Torte

"Ground almonds, cinnamon, lemon zest, and mashed ('riced') potatoes are the key to this moist chocolate torte."

Ingredients :

• 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

Instructions :

Prep : 1H	Cook : 12M	Ready in : 2H30M

• 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.

Notes :

• Check with a cookware store if you have never seen a potato ricer.

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