Co-funded by the Creative Europe Programme of the European Union
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GLUTEN-FREE CHOCOLATE POTATO CAKE

Ingredients for 4

  • 150 g mashed potatoes
  • 150 g dark chocolate
  • 75 g butter
  • 3 large eggs
  • 75 g almond powder
  • 90 g icing sugar
  • 1 pinch salt
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Cooking time: 70 MIN
  1. Wash and peel the potatoes and cut them into quarters.
  2. Place the potato quarters in a pan of water and cook for 15 to 20 minutes. Drain.
  3. Mash the potatoes into a smooth mash and set aside.
  4. Preheat the oven to 180°C (Gas 4).
  5. Butter a 20 cm diameter baking tin, set aside.
  6. Melt the chocolate in a double boiler or in the microwave.
  7. In a bowl, mix the soft butter with icing sugar, almond powder, mashed potatoes, and eggs.
  8. Gently pour the chocolate into the mixture and mix until you obtain a smooth batter.
  9. Pour the batter into the mould and bake in the oven for 30 minutes. Check if it is cooked using the tip off a knife, which should come out dry.
  10. Turn out of the mould once the cake has cooled slightly.

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