Kartoshka dessert
This 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.
Equipment
- stand mixer or electric hand mixer
- emulsify 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
Chocolate cake sponge
- Preheat oven to 350F
- Line 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 5-7minuts or until stiff peaks formed.
- Mix all-purpose flour, baking powder, baking soda and pinch of salt. Set aside.
- In the 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 not to deflate too many air bubbles.
- Transfer batter into baking pan and level up with spatula.
- Bake 12-15 minutes or until “clean toothpick “.
- Remove from the oven and let the cake sponge cool completely.
Cream
- In the bowl of 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.
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 hand blender.
- 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 cake sponge and mix well with pedal attachment or spatula. The cake mixture should be like wet send.
- Scoop the cake mixture and roll into a ball, then into an oval shape.
- Place shaped kartoshka onto 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 on the prepared baking sheet.
- Dust with cocoa powder.