Potato cake made of dark chocolate with cognac

10 servings

120 minutes

The chocolate 'Potato' pastry with dark chocolate and cognac is a refined treat born from the depths of European cuisine but gained popularity in many countries. Its roots trace back to the classic dessert 'Potato', known for its delicate texture and rich chocolate flavor. The addition of dark chocolate and cognac gives this version sophistication and depth of flavor, making it a perfect conclusion to a meal. The creamy consistency, chocolate richness, and light liqueur notes make each bite truly luxurious. This pastry is ideal for both cozy home tea gatherings and festive tables. The harmony of textures and flavors makes it a favorite delicacy for connoisseurs of exquisite desserts.

Energy value per serving

• Calories: 623.3
• Proteins: 8.4g
• Fats: 37.6g
• Carbohydrates: 61.9g

Ingredients

• Baked Milk Cookies: 500 g
• Condensed milk: 400 g
• Cocoa powder: 50 g
• Butter: 200 g
• Dark chocolate: 100 g
• Cognac: 30 ml
• Candied citrus peel mix: 20 g

Cooking steps

1. Place the chopped chocolate in a medium-sized heatproof bowl.

   Required ingredients:

   • Dark chocolate: 100 g

2. Set aside. Heat the cream and butter in a small saucepan over medium heat.

   Required ingredients:

   • Butter: 200 g

3. Do not boil, just bring to a boil. Immediately pour the boiling cream over the chocolate and let it sit for a minute or two. Stir with a rubber spatula until smooth (if the chocolate doesn't fully melt, microwave for 20 seconds or use a double boiler until melted).

   Required ingredients:

   • Butter: 200 g

4. You can add liqueur if desired.

   Required ingredients:

   • Cognac: 30 ml

5. Add crushed cookies, preferably 'Toplenoe Moloko'. It's good to use equal parts of a mixture of chocolate gingerbread, 'Toplenoe Moloko' cookies, and biscuit crumbs. Mix everything thoroughly, cover with a lid, and place in the refrigerator until the mixture sets (for a few hours or overnight).

   Required ingredients:

   • Baked Milk Cookies: 500 g
   • Cocoa powder: 50 g

6. As an option, you can add butter to the mixture last without heating it.

   Required ingredients:

   • Butter: 200 g

7. Sprinkle the coating for the pastry on a plate. Take the mixture out of the fridge. Roll the pastries in your palms. Coat the formed potato in the coating and place it on parchment on a baking sheet or tray. Make sprouts with white cream or nuts.

   Required ingredients:

   • Candied citrus peel mix: 20 g

8. Cover with a lid and place in the refrigerator until set.