Potato Chocolate Torte Popular Recipes

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Potato Chocolate Torte

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

Ingredients :

2 potatoes, peeled and halved
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon ground cloves
1 teaspoon floor cinnamon
1 cup butter, room temperature
2 cups white sugar
4 egg yolks
half of cup heavy whipping cream
1 cup ground almonds
4 (1 ounce) squares semisweet chocolate, grated
1 tablespoon grated lemon zest
4 egg whites

Instructions :

Prep : 1H	Cook : 12M	Ready in : 2H30M

To rice potatoes: vicinity potatoes in a saucepan with water to cover. Bring to a boil, and cook dinner for 20 minutes, or until tender. Drain potatoes, and funky barely. Hold the ricer over a bowl and pressure the potatoes thru the sieve till completely processed. You will need 1 cup riced potatoes for the recipe.
Preheat oven to 325 tiers F (a hundred sixty five ranges C).
Sift together flour, baking powder, cloves and cinnamon; set aside.
Beat butter and sugar with an electric powered mixer till light and fluffy. Add yolks, one at a time, beating well with every addition. Add 1 cup riced/mashed potatoes, heavy cream, ground almonds, grated chocolate, and lemon zest and mix well.
Blend in flour combination and blend till mixed. Beat egg whites with an electric mixer until medium-stiff peaks shape.
Fold 1/3 of the egg whites into batter to lighten it, then fold in remaining egg whites until no streaks stay.
Pour batter right into a 9-inch springform pan. Bake in preheated oven until a toothpick inserted into the middle of cake comes out smooth, about 1 1/2 hours. Let cool, then frost with chocolate frosting.

Notes :

Check with a cookware keep when you have by no means visible a potato ricer.

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