Potato Chocolate Torte

Cooking Recipes Catalogue

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):


  • 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.