Ground almonds, cinnamon, lemon zest, and mashed (‘riced’) potatoes are the key to this moist chocolate torte.
Original recipe makes 1 9-inch springform
Ingredients
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 white 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
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PREP
1 hr
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COOK
1 hr 30 mins
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READY IN
2 hrs 30 mins
Directions
- 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.
Nutrition
Calories: 574 kcal
Carbohydrates: 68.6 g
Cholesterol: 123 mg
Fat: 31 g
Fiber: 4 g
Protein: 9.6 g
Sodium: 218 mg