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.
Servings: 12 cookies
Calories: 363kcal
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.
Notes
Get all ingredients ready before making this recipe.
Measure all ingredients using a kitchen scale.
Nutrition
Serving: 1cookie | Calories: 363kcal | Carbohydrates: 35g | Protein: 5g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 109mg | Potassium: 167mg | Fiber: 1g | Sugar: 28g | Vitamin A: 324IU | Vitamin C: 0.3mg | Calcium: 106mg | Iron: 1mg
