Potato Chocolate Torte

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

Potato Chocolate Torte


  • 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


1 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.

2 Preheat oven to 325 degrees F (165 degrees C). Sift together flour, baking powder, cloves and cinnamon. Set aside.

3 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.

4 Add flour mixture and mix well. Fold in the lemon rind.

5 Beat egg whites until soft peaks form, then fold into batter until no streaks remain.

6 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.

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