Chocolate Cake = Cake for St. Valentine’s day. Agreed? Add some Potatoes to the mix…….yes, potatoes, and it makes for a very luscious cake indeed.
We use Carrots and Courgettes (Zucchini) in cake mixes, so why not potatoes? Used instead of flour, it can be incorporated as the basis for a really good cake (or cupcake) batter.
Intrigued? So was I, until I tried it myself. Here is my adaptation of various recipes which I have come across using potatoes.
Pre-heat your oven to 325F/170F/Gas Mark 3
Butter and flour (GF flour) a baking tin. A shallow tin is best, as there is no raising agent in this cake. I used a heart shaped tin, which, at the widest point measured 8″ across, and 1″ deep.
100g Milk Chocolate
40g Cocoa Powder
3 Eggs, seperated – keep both the yolks and whites
1 tspn Vanilla Extract
1 Tspn Instant Coffee Granules (mixed with a little boiling water and left to cool)
3 oz Caster Sugar
*I used the Rooster variety. You can use whatever floury potato is available where you are. Don’t use a waxy variety.
Peel and boil the potatoes, mash them and set aside to cool. A potato ricer is a useful gadget to have, as it ensures no lumps.
Melt the chocolate over a pot of simmering water, and stir this through the mashed potato.
In your food mixer, cream the egg yolks and sugar together. Then add the vanilla, coffee, and sift in the cocoa powder. Using a wooden spoon, mix these together. Add this to the mashed potato, and mix again, until fully combined.
Next, whisk up the egg whites until stiff peaks have formed. Add one third of the egg whites to the mashed potato mix, and fold in gently. Then fold in the remainder.
Place the mixture into your baking tin, and bake for 30 minutes until cooked through.
The texture of the cake is that of a Chocolate Truffle, and tastes as if dark chocolate was used, and not Milk Chocolate as per the recipe.