Potato Chocolate Torte

Ingredients

• Servings: 1
• 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 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

Recipe

Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 30 mins


• 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.