Chocolate Potato Cake with Almonds
Baking and Desserts | Russian cuisine
⏳ Time
3 hours 20 minutes
🥕 Ingredients
12
🍽️ Servings
5
Description
Chocolate Potato Cake with Almonds
Ingredients
- Chicken Egg - 6 pieces
- Sugar - 4.2 oz
- Wheat Flour - 5.3 oz
- Cocoa Powder - 1.3 oz
- Butter - 4.9 oz
- Almond - 3.5 oz
- Condensed Milk - 1.8 oz
- Cognac - 1 fl oz
- Rum - 0 fl oz
- Vanilla salt - 0.4 oz
- Chocolate - 7.1 oz
- 10% cream - 7.1 oz
Step by Step guide
Step 1
Prepare the chocolate sponge cake. Whisk the eggs and 120 grams of sugar together. Use a mixer to whisk for at least 10 minutes. Start at a low speed and only increase it at the very end. This will help the sponge cake maintain its volume during baking. The finished egg and sugar mixture should significantly increase in volume and turn into a foam with very fine bubbles.
Step 2
While the eggs are being whipped, sift the flour with 30 grams of cocoa powder. Gradually, in three stages, add the flour to the whipped eggs, continuously and gently folding in the future sponge cake with a spatula.
Step 3
Melt 20 grams of butter until it is liquid. Pour the butter into the dough. Mix thoroughly.
Step 4
Take a 26-centimeter diameter cake pan (this size gives the biscuit the perfect thickness). Pour the biscuit batter into the pan, smooth the surface with a spatula, and bake in a preheated oven at 320°F for 25 minutes.
Step 5
Toast the almonds in a dry skillet or in the microwave. The almonds should turn dark brown with a similarly dark center. If using a skillet, keep an eye on them; in the microwave, it will take about 7 minutes. Blend the almonds in a blender, but not to a powder. There should be pieces of nuts in the pastry.
Step 6
While the sponge cake is baking, prepare the butter emulsion to soak the potatoes. Melt 120 grams of butter until liquid. Add sweetened condensed milk, rum, cognac, and 6 grams of cocoa powder. Mix everything well.
Step 7
Place the cooled sponge cake into the mixing bowl of the mixer and blend it at medium speed for 5 minutes. The sponge cake should break down into fine crumbs and reduce in volume.
Step 8
Gradually add the butter emulsion to the bowl with the sponge cake. Then, add the chopped roasted almonds and mix everything well.
Step 9
Remove the mixture from the pot and divide it into balls weighing 40 grams each. Create an indentation in each ball and add a spoonful of boiled condensed milk into it. The size of the indentation with the condensed milk should visually resemble that of a small quail egg. Gently pinch the edges to close the cavity and carefully roll the ball between your palms. Avoid pressing too hard on the ball, as this may cause the condensed milk to leak out.
Step 10
Place the pastry in the refrigerator for a couple of hours. After two hours, prepare the chocolate glaze. Melt the chocolate. Bring the cream to a boil. Combine the chocolate and cream. Stir the mixture. Remove the pastry from the refrigerator. Place it on a fork and dip it into the still warm glaze. There’s no need to chill the pastries further afterward, as the glaze cools quickly at room temperature.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.