Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Ground almonds, cinnamon, lemon zest, and mashed ('riced') potatoes are the key to this moist chocolate torte.

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Recipe Summary

prep:
1 hr
cook:
1 hr 30 mins
total:
2 hrs 30 mins
Servings:
12
Yield:
1 9-inch springform
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Check with a cookware store if you have never seen a potato ricer.

Nutrition Facts

574 calories; protein 9.6g; carbohydrates 68.6g; fat 31g; cholesterol 122.5mg; sodium 218.1mg. Full Nutrition
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Reviews (1)

2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
03/19/2012
This was okay. The directions don't say where to put the heavy whipping cream so I just added it to the wet ingredients when I added the potatoes. I left out the almonds due to allergies. The batter tasted slightly bland so I added 1tsp salt and that helped immensely. The recipe made exactly 24 cupcakes which baked beautifully. The flavor was nice though weak. They were not as light as a typical cake but not as dense as a pound cake or quick bread. Moist enough the first day they got dry fairly quickly after that. I might make again though I would use more zest and substitute oil for the butter to increase moisture. Read More
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