Potato Chocolate Torte

Cooked potatoes are the key to this moist chocolate torte. If you do not have a potato ricer, you can substitute lump-free unseasoned mashed potatoes.

• Preparation Time: 60 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr 30 mins
• Calories: 574 Calories

Ingredients

• 2 cups white sugar
• 1 teaspoon ground cinnamon
• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon ground cloves
• 4 egg whites
• 1 cup butter, room temperature
• ½ cup heavy whipping cream
• 4 egg yolks
• 1 cup ground almonds
• 4 (1 ounce) squares semisweet chocolate, grated
• 2 potatoes, peeled and halved
• 1 tablespoon grated lemon zest

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

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.

Step 3

Sift together flour, baking powder, cloves and cinnamon; set aside.

Step 4

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.

Step 5

Blend in flour mixture and mix until combined. Beat egg whites with an electric mixer until medium-stiff peaks form.

Step 6

Fold 1/3 of the egg whites into batter to lighten it, then fold in remaining egg whites until no streaks remain.

Step 7

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.