Cooked potatoes are the key to this moist chocolate torte. If you do not have a potato ricer, you can substitute lump-free mashed potatoes.
INGREDIENTS (for 1 servings):
- 2 potatoes, peeled and halved
- 1 cup butter
- 2 cups white sugar
- 4 egg whites
- 4 egg yolks
- 1/2 cup heavy whipping cream
- 1 cup ground almonds
- 4 (1 ounce) squares semisweet chocolate, grated
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 2 tablespoons grated lemon zest
- 2 teaspoons baking powder
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.
Preheat oven to 325 degrees F (165 degrees C). Sift together flour, baking powder, cloves and cinnamon. Set aside.
Cream butter and sugar until light. Add yolks, one at a time, beating well with each addition. Add riced/mashed potatoes, ground almonds and grated chocolate.
Add flour mixture and mix well. Fold in the lemon rind.
Beat egg whites until soft peaks form, then fold into batter until no streaks remain.
Pour batter into a 9 inch springform. Bake at 325 degrees F (165 degrees C) for 1 1/2 hours or until toothpick inserted into the center of cake comes out clean. Let cool, then frost with chocolate frosting.