Potato cake with chocolate
5 servings
90 minutes
Chocolate 'Potato' pastry is a dessert born from culinary ingenuity. First appearing in the Soviet Union, it became a beloved treat due to its simplicity and rich flavor. The base of the pastry is cookie crumbs mixed with a delicate chocolate cream made from condensed milk and cocoa. The finishing touch is rolling in cookie crumbs and coating with melted milk chocolate, giving the dessert richness and an appetizing shine. Its taste is a harmony of softness, sweetness, and a slight bitterness of cocoa. Perfect for cozy tea times or sweet treats for celebrations.
1
Crush the cookies into fine crumbs. Set aside some crumbs to roll the pastries in later.
- Baked-milk shortbread cookies: 400 g
- Baked-milk shortbread cookies: 400 g
2
Melt the butter in a water bath, add condensed milk and cocoa. Mix thoroughly.
- Butter: 50 g
- Dulce de leche (boiled condensed milk): 370 g
- Cocoa powder: 30 g
3
Add cream to the crushed cookies. Mix thoroughly.
- Baked-milk shortbread cookies: 400 g
- Dulce de leche (boiled condensed milk): 370 g
- Cocoa powder: 30 g
4
Shape the mass into desired forms of pastries, roll them in previously set aside cookie crumbs. Place the pastries on a plate.
- Baked-milk shortbread cookies: 400 g
5
Melt the chocolate in a water bath and pour it over the pastries. Place the dish in the refrigerator for an hour.
- Milk chocolate: 90 g