Potato pie with chocolate and nuts
10 servings
120 minutes
Potato pie with chocolate and nuts is an unexpected yet surprisingly harmonious combination of flavors. Potato flour gives the pastry a special tenderness, while dark chocolate and nuts create a deep rich taste. This dessert may be inspired by the culinary experiments of European pastry chefs seeking new textures and original combinations. The pie has a dense yet airy structure, and its rich aroma of cinnamon and creamy chocolate glaze makes it particularly appealing. It pairs wonderfully with a cup of strong coffee or tea, perfectly complementing cozy evenings. Such a dessert can be served at festive tables, surprising guests with the unusual ingredient—potato flour—which makes the pastry soft and tender. In every piece of this pie lies the warmth of home traditions and a bold gastronomic experiment.
1
Preheat the oven to 180 degrees.
2
Separate the egg whites from the yolks. Whip the egg whites into a stiff foam.
3
Beat sugar with 200 grams of softened butter. Continue beating and add egg yolks.
- Sugar: 200 g
- Butter: 250 g
- Chicken egg: 4 pieces
4
Melt 150 grams of chocolate in a water bath and mix with the cream. Add finely chopped nuts, flour, cinnamon, and milk, and mix thoroughly. Gently fold in the egg whites.
- Dark chocolate: 275 g
- Nuts: 75 g
- Potato flour: 150 g
- Pancake flour mix: 200 g
- Ground cinnamon: 1 teaspoon
- Milk: 3 tablespoons
5
Place the prepared dough in a greased mold and level it.
6
Bake for about one and a half hours.
7
Melt the remaining chocolate, mix it with butter, and cover the pie with the glaze.
- Dark chocolate: 275 g
- Butter: 250 g