Preparing a potato and chocolate cake may seem absurd but you will create a soft and very soft dessert, perfect for breakfast and a snack for the whole family.
The use of potatoes in the dough, in fact, will give an incredible softness to your dessert. In fact, potatoes have always been used in the preparation of many doughs to make them soft and delicate, such as in the preparation of donuts.
Less often, however, potatoes are used for cake preparation. The combination with chocolate, however, will give life to a soft and delicious cake that will surprise everyone and that can be made even more special and greedy by a very good chocolate ganache that covers it entirely.
- 2 and ½ cups 00 flour
- 200 g of potatoes
- 150 g of dark chocolate
- 2 tbsp cocoa powder
- ¾ cup + 2 tbsp of sugar
- ½ cup butter
- ½ cup milk
- 1/3 cup cream
- 3 eggs
- 16 g of baking powder
- 1 sachet of vanillin
For the ganache
- 200 g of dark chocolate
- 1 cup whipping cream
- ¼ cup butterDirections
Cook the potatoes in plenty of salted water for about 40 minutes or use the microwave to save time. Once ready, crush them with a fork or with a special tool so as to reduce it into a puree.
Once you have done this, separate the egg yolks from the egg whites. Mix the yolks with the sugar with electric whips so as to obtain a frothy and aerated mixture. Whip the egg whites, on the other hand, and leave them aside for a while.
Add to the egg yolk mixture also the crushed potatoes, milk and cream, which must be at room temperature, the butter, which you have previously melted in a microwave or bain-marie, and the dark chocolate.
Continue to work with electric whips to obtain a homogeneous and uniform consistency. Add at this point the flour, baking powder and vanillin, previously sifted with the bitter cocoa powder. Mix and combine the egg whites previously assembled and left aside.
Mix everything with very delicate movements of the top down so as to incorporate the egg whites well. Once this is done, the mixture for your potato and chocolate cake is ready so add it inside a mold of 8,67 inch in diameter previously greased and floured.
Place the potato and chocolate cake in a preheated oven at 350° F for about an hour. Take the toothpick test before churning out your cake to make sure it is also cooked in the center. Once the cake is ready, prepare the chocolate ganache.
Take the chocolate and chop it coarsely with the knife. Place the cream inside a saucepan and put on the heat to heat. When the cream starts to get hot, turn off the heat and add the dark chocolate. Mix everything well and add the butter. Keep stirring to obtain a smooth and fluid consistency.
Use the resulting chocolate ganache to cover your cake and make it even greener. The potato and chocolate cake is then ready to be served to your guests.
Store the potato and chocolate cake for a maximum of 2-3 days under a glass jar or inside an airtight container.