Kartoshka Dessert
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“Kartoshka” means potato in Russian. This Kartoshka Dessert looks like real potatoes but doesn’t contain potatoes. They are made from chocolate cake sponge, butter, condensed milk, and covered in chocolate glaze. This tasty dessert brings a lot of childhood memories.
Why You’ll Love This Recipe
- Easy to make, like my Chocolate Salami.
- Kids love this dessert. Try also Syrniki or Apple Fritters.
- This is one of the famous Eastern European desserts, like Kyiv Cake and Zephyr.
Ingredients
- Flour: All-purpose flour.
- Sugar: White granulated sugar.
- Eggs: Use eggs at room temperature.
- Oil: Vegetable oil.
- Cocoa Powder: I used Valrhona cocoa powder (plus more for dusting)
- Water: Hot boiled water.
- Baking Soda
- Baking Powder
- Salt: Used for taste.
How to Make This Recipe
Preheat oven to 350oF (175oC). Line the baking pan with parchment paper. Separate egg whites and egg yolks. In the bowl of stand mixer add egg white and beat for 30-40 seconds. Add granulated sugar slowly and beat for 5- 7 minutes or until stiff peaks form. Mix all-purpose flour, baking powder, baking soda, and a pinch of salt. Set aside.
In a separate bowl, mix cocoa powder and hot water. Add vegetable oil and egg yolks. Mix well. Add this mixture to the meringue (egg whites with sugar) and sift dry ingredients. Mix carefully with the spatula so as not to deflate too many air bubbles. Transfer the batter to a baking pan and level up with a spatula. Bake 12-15 minutes or until “clean toothpick.“ Remove from the oven and let the cake sponge cool completely.
Meanwhile, make a cream. In the bowl of a stand mixer with pedal attachment, add room temperature butter and cream on high speed for a minute. Add condensed milk and beat it together for another minute, scrape the sides of the mixer bowl, and beat it again for a minute or so.
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How to Assemble
In the bowl with cream, add the cake sponge and mix well with a pedal attachment or spatula. The cake mixture should be like wet sand. Scoop the cake mixture and roll it into a ball, then into an oval shape. Place shaped kartoshka onto the pan with parchment paper. Place in the freezer for 1 hour or so.
Tip from Marina: I like to use an ice cream scoop to make all Kartoshka the same size.
How to Make Chocolate Glaze
Chop the white chocolate and place it in a plastic bowl or cup. Melt in the microwave in 30-second intervals, stirring after every 30 seconds.
Add grapeseed oil and emulsify with a hand blender. The working temperature for chocolate should be 34oC (93oF). Line a baking sheet with parchment paper. Then, using a fork or dipping tool, drop each Kartoshka into the melted chocolate glaze and place it on the prepared baking sheet. After that, dust Kartoshka with cocoa powder.
Recipe FAQs
Store Kartoshka Dessert in an air-tight container in the refrigerator for up to 4-5 days. Allow to come down to room temperature before serving, or it will be too hard and cold.
Yes, freeze in an air-tight container for 2-3 months.
More Recipes You’ll Love
If you make this Kartoshka Dessert, please tag me on social media and leave a rating below. I would love to see your creations!
Recipe
Kartoshka Dessert
Equipment
- stand mixer or electric hand mixer
- immersion blender
Ingredients
Chocolate Cake Sponge
- 96 gr ( ¾ cup) all-purpose flour
- 100 gr ( ½ cup) granulated sugar
- 3 eggs room temperature
- 40 gr (4 tablespoon) vegetable oil
- 30 gr (3 Tablespoon) Valrhona cocoa powder (plus more for dusting)
- 4 gr (1 teaspoon) baking powder
- 1 gr (1/4 teaspoon) baking soda
- 100 gr (½ cup) hot boiled water
- pinch of salt
Cream
- 113 gr (1 stick) unsalted butter room temperature
- 100 gr (1/4 cup) condensed milk
Chocolate Glaze
- 300 gr (1 cup) white chocolate
- 30 gr (3 Tablespoon) grapeseed oil
Instructions
How to Make Chocolate Cake Sponge
- Preheat oven to 350oF (175oC).
- Line the baking pan with parchment paper.
- Separate egg whites and egg yolks.
- In the bowl of stand mixer, add egg white and beat for 30- 40 seconds. Add granulated sugar slowly and beat for 5-7 minutes or until stiff peaks form.
- Mix all-purpose flour, baking powder, baking soda, and a pinch of salt. Set aside.
- In a separate bowl, mix cocoa powder and hot water. Add vegetable oil and egg yolks. Mix well. Add this mixture to the meringue (egg whites with sugar) and sift dry ingredients. Mix carefully with the spatula so as not to deflate too many air bubbles.
- Transfer the batter to the baking pan and level up with a spatula.
- Bake 12-15 minutes or until “clean toothpick “.
- Remove from the oven and let the cake sponge cool completely.
How to Make Cream
- In the bowl of a stand mixer with pedal attachment, add room temperature butter and cream on high speed for a minute.
- Add condensed milk and beat it together for another minute. scrape the sides of the mixer bowl, and beat it again for a minute or so.
How to Make Chocolate Glaze
- Chop the white chocolate and place it in a plastic bowl or cup. Melt in the microwave in 30-second intervals, stirring after every 30 seconds.
- Add grape oil and emulsify with a hand blender.
- The working temperature for chocolate should be 34C (93F).
How to Assemble Kartoshka Dessert
- Line a baking sheet with parchment paper.
- In the bowl with cream, add the cake sponge and mix well with a pedal attachment or spatula. The cake mixture should be like wet sand.
- Scoop the cake mixture and roll it into a ball, then into an oval shape.
- Place the shaped kartoshka onto the pan with parchment paper. Place in the freezer for 1 hour or so.
- Using a fork or dipping tool, drop each Kartoshka into the melted chocolate glaze and place it on the prepared baking sheet.
- Dust Kartoshka dessert with cocoa powder.
Pls explain me, condensed milk, it’s like call in Russian “sgushchenka”?)))))
Yes, it is!
Hi!
Is there supposed to be ”cream” in the ”cream”?
Ingrediens says butter and condensed milk, but in the description it says ”butter and cream”?
Excited to try this!
No,there is no cream. The word “cream” used as a verb. You have to cream (whip, mix, beat) the butter.