Chocolate Potato Cake with Cognac
Baking and Desserts | European cuisine
⏳ Time
2 hours
🥕 Ingredients
7
🍽️ Servings
10
Description
The cakes can be stored in the refrigerator for several weeks or frozen for a few months. Warm to room temperature before serving.
Ingredients
- "Toplenoe Milk Cookies" - 17.6 oz
- Condensed Milk - 14.1 oz
- Cocoa Powder - 1.8 oz
- Butter - 7.1 oz
- Liquid dark chocolate - 3.5 oz
- Cognac - 1 fl oz
- Dried ground orange peel - 0.7 oz
Step by Step guide
Step 1
Place the chopped chocolate in a medium-sized heatproof bowl.
Step 2
Set aside. Heat the cream and butter in a small saucepan over medium heat.
Step 3
Do not boil; just bring to a simmer. Immediately pour the hot cream over the chocolate and let it sit for a minute or two. Stir with a rubber spatula until smooth (if the chocolate doesn't melt completely, microwave for 20 seconds, or use a double boiler until melted).
Step 4
Optionally, you can add liqueur.
Step 5
Add the crushed cookies, preferably Milk Cookies. A good mix is equal parts chocolate gingerbread, Milk Cookies, and biscuit crumbs. Mix thoroughly, cover with a lid, and refrigerate until the mixture firms up (for a few hours or overnight).
Step 6
Alternatively, you can add the butter at the end without heating.
Step 7
Pour the coating for the cakes onto a plate. Remove the mixture from the refrigerator. Roll the cakes in your palms. Coat the formed cakes in the topping and place them on parchment paper on a baking sheet or tray. Decorate with white cream or nuts.
Step 8
Cover with a lid and refrigerate until set.
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