Chocolate Potato Cake

[cosmopolita]

Today I made this cake, very soft!
I want to give you the recipe:

Chocolate Potato Cake

75 g dark chocolate (70% cocoa)
150 g flour
70 g soft butter
225 g sugar
125 g of boiled potatoes
2 eggs
4 tablespoons of milk

4 tablespoons of rum
10 g of baking powder

Pass the boiled potatoes through a sieve. Whip the eggs whites until stiff and keep it in refrigerator. Melt butter and chocolate into bath water. Let it cool a bit. Whip the egg yolks with sugar and milk, add melted chocolate, potatoes, rum, and continue to beat.

Add flour sifted with baking powder and finally the egg whites.
Grease a medium sized pan, pour the mixture and bake at 180 C°(350 F°) for about 35 minutes.

The picture here:

http://croce-delizia.blogspot.com/200...

Have a nice day!

[Normandie]

That sounds delicious, cosmopolita! It looks light and moist in the photo, too. Love the addition of the rum with chocolate, and I like what potatoes do for bread, so I think this will be a "must-try".

Thank you for sharing this with us. :-)

[cosmopolita]

I just hope that the translation is good.
I'm glad you like it :)

[Normandie]

I'm sure it's fine, cosmopolita, but I'm in the U.S. and bake in volume measurements, not metric. So once I convert the metric to volume, I should be able to tell if any of the proportions seem off, and I'll just come back and ask you and other CHers for help. :-)

My husband's Sicilian, and I'm not Sicilian or Italian, so I've tried to learn at least a few basic Italian and Sicilian regional dishes for him. He's very proud of his heritage, and I know he'll be pleased the recipe came Rome. :-)

P.S. I meant to ask, is this something that should be eaten the same day, or could I make it one or two days ahead of serving? How long will it keep?

[cosmopolita]

Oh I'm sorry for the doses that are inaccurate, I know that you use the cups, we weigh all using the scales. You are much more practical :)

This cake remains soft also the next day, I have kept in a plastic bag. I can not tell if it's still good the third day.

Next time I'll give you a cake more typical Italian like Sicilian cannoli or cantucci, typical biscuits Tuscan :)

[Normandie]

No, don't worry about the measurements. They're not inaccurate, cosmopolita. I merely have to convert them to the American system, which is not difficult to do. I'll post to you if I have any questions. I think I want to try this cake this weekend.

I read your post again and I just want to ask about one thing, since you had asked about the translation. It's about this sentence: <<Melt butter and chocolate into bath water.>> Now...in English, "bath water" means the water in a bathtub, that a human steps into to...well, take a bath. :-) We do use the term "waterbath" in cooking, but it means the same as the French "bain-marie", as in custard cups set in a pan of water *in the oven*. So I THINK what you are instructing us to do is to use what we call a "double-boiler" on TOP of the stove burner. The double-boiler has a pot on the bottom in which you simmer water. You set a pan or bowl on top of it and in that top pan or bowl, you gently melt the butter/chocolate. So is that what you meant--stovetop? I think it is, but I just want to check.

I'm sure my family would *love* to have me try some of your other recipes that you feel are more typically Italian. I saw the recipe for zeppole on your website. My husband and eldest stepson in particular consider St. Joseph's Day one of the best food days of the year, because it is the only time our local Italian bakeries feature zeppole.

Btw, are the photographs on your site of pastries that *you* made yourself? They are lovely; the textures on the various items look beautiful. Are you a professional pastry chef?

[cosmopolita]

I'm sorry, I just wanted to say "bain-marie" ( in Italian: bagnomaria) but my English is very bad.
Thanks for the compliments.
Yes, I make cakes / biscuits and then photographed them but I am not a professional chef, I'm just good at camouflage with photos :)

[Normandie]

LOL re the camouflage :-). No, you're just being modest. I can see from the photos how light and flaky and golden the pastries look.

But...now just to clarify...do I melt the chocolate/butter in a double-boiler ATOP the stove burner OR in the bagnomaria IN the *oven*?

[cosmopolita]

I need just a English lesson :)

Basically you have to melt the chocolate with the butter, it does not matter how you do it, just do not burn everything.
Sometimes I use the microwave often do I I melt in a double-boiler ATOP the stove.

[Normandie]

Okay, thank you. I usually use the double-boiler, so I'll stick with that.

Your English is very good, btw. It was just the one term that was wrong, and that would be an easy mistake to make.

[lgss]

I think it's 2 1/2 teaspoons of baking powder. I don't know what that works out to in grams.