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Ingredients

Serves:
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FOR THE SPONGE
all-purpose flour 125 g
cocoa powder 30 g
sugar 150 g
baking soda 1 tsp
salt ½ tsp
egg 1 pc
butter 30 g
vegetable oil 30 g
vanilla extract 1 tsp
milk 140 ml
white wine vinegar ½ tbsp
FOR THE CREAM
Philadelphia cream cheese 320 g
butter 100 g
icing sugar 85 g
cocoa powder 1 tbsp
dark chocolate 20 g

Nutritional information

cal
341,95
prot
4,86
fat
21,3
carbs
32,83
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Truffle “Potato” tea cake (“Kartoshka”)

Truffle “Potato” tea cake (“Kartoshka”)

Ingredients

  • FOR THE SPONGE

  • 125 g all-purpose flour
  • 30 g cocoa powder
  • 150 g sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 pc egg
  • 30 g butter
  • 30 g vegetable oil
  • 1 tsp vanilla extract
  • 140 ml milk
  • ½ tbsp white wine vinegar

  • FOR THE CREAM

  • 320 g Philadelphia cream cheese
  • 100 g butter
  • 85 g icing sugar
  • 1 tbsp cocoa powder
  • 20 g dark chocolate

Perhaps, it is impossible to find a person who is indifferent about “Potato” tea cakes. There’re lots of ways to make this childhood treat. We suggest cooking truffle cakes made from home-made sponge. It is important to bake the sponge a day before and refrigerate it, as the remaining process doesn’t take a lot of time. We hope thesechocolate cakes won’t leave you indifferent. This recipe is based on EvgeniaSmirnova’s one.


All author's recipes

Irina Proshunina

Recipe author

Irina was fond of cooking when she was a student. Same time she brought culinary books from every country she visited. Nowdays Irina has collcted more than 100 different books. Moving to Italy she began to introduce many new gastronomic "mysteries". Live in Italy and do not like to cook is impossible. Irina appreciate available, tasty and everyday cuisine, she shares only with verify recipes. Irina prefer to live by a code "Happiness - is when you have someone to cook and something to cook from. Irina has two beautiful daughters.

Steps

1
Done

Step 1

Preheat the oven to 175°C. Prepare the ingredients for the sponge. Remove the butter, egg and milk from the fridge in advance, so that they are at room temperature.
2
Done

Step 2

Sift the flour with cocoa powder into a bowl. Add the sugar, water and salt. Stir the ingredients with a whisk.
3
Done

Step 3

Add the liquid ingredients following this order: the egg, softened butter (not melted!), vanilla extract (can’t be replaced, omit if not available), milk and vinegar.
4
Done

Step 4

Whisk everything at a medium speed of a mixer for 5-7 mins. You will have nice glossy batter.
5
Done

Step 5

Transfer the batter to the prepared form (we used a 18 cm), slightly greased and dusted with flour. Bake in the middle of the oven till done, 40-45 mins. The time may vary depending on your oven but a toothpick inserted into the centre should come out dry.
6
Done

Step 6

Cool the sponge completely. Preferably wrap it into a cling film and refrigerate for 12 hours.
7
Done

Step 7

When the sponge is cooled, break it and grind in a food processor to make crumbs.
8
Done

Step 8

To make the cream, you will need softened butter, dark chocolate, sugar, cocoa powder and cold cream cheese. Melt the high quality chocolate over a bainmarie and let cool slightly. Whisk the softened butter with the icing sugar, sifted cocoa powder and melted chocolate till fluffy. It will take several minutes.
9
Done

Step 9

Add the cold cream cheese and whisk everything for about 5 mins.
10
Done

Step 10

Add the cream to the crumbs and mix till thick and homogeneous. Add the cream in parts, as you may have a couple tablespoons of it that you can use for decoration.
11
Done

Step 11

You will have a chocolate mixture that can easily be shaped into traditional “sausages” or balls. Shape your cakes 40 g each (thus you will have about 20-21 pcs). To make the process more convenient, use rubber gloves.
12
Done

Step 12

Roll the cakes in cocoa powder and decorate with the remaining cream to taste.
13
Done

Step 13

“Potato” cakes are done! Store them in the fridge.
14
Done

Step 14

Enjoy your meal!

Truffle “Potato” tea cake (“Kartoshka”)

Perhaps, it is impossible to find a person who is indifferent about “Potato” tea cakes. There’re lots of ways to make this childhood treat. We suggest cooking truffle cakes made from home-made sponge. It is important to bake the sponge a day before and refrigerate it, as the remaining process doesn’t take a lot of time. We hope thesechocolate cakes won’t leave you indifferent. This recipe is based on EvgeniaSmirnova’s one.

  • Автор рецепта:
  • После приготовления вы получите 20 pcs
  • Время приготовления: 2 hours

Ингредиенты

  • 125 g all-purpose flour
  • 30 g cocoa powder
  • 150 g sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 pc egg
  • 30 g butter
  • 30 g vegetable oil
  • 1 tsp vanilla extract
  • 140 ml milk
  • ½ tbsp white wine vinegar
  • 320 g Philadelphia cream cheese
  • 100 g butter
  • 85 g icing sugar
  • 1 tbsp cocoa powder
  • 20 g dark chocolate

Способ приготовления

  • Preheat the oven to 175°C. Prepare the ingredients for the sponge. Remove the butter, egg and milk from the fridge in advance, so that they are at room temperature.

  • Sift the flour with cocoa powder into a bowl. Add the sugar, water and salt. Stir the ingredients with a whisk.

  • Add the liquid ingredients following this order: the egg, softened butter (not melted!), vanilla extract (can’t be replaced, omit if not available), milk and vinegar.

  • Whisk everything at a medium speed of a mixer for 5-7 mins. You will have nice glossy batter.

  • Transfer the batter to the prepared form (we used a 18 cm), slightly greased and dusted with flour. Bake in the middle of the oven till done, 40-45 mins. The time may vary depending on your oven but a toothpick inserted into the centre should come out dry.

  • Cool the sponge completely. Preferably wrap it into a cling film and refrigerate for 12 hours.

  • When the sponge is cooled, break it and grind in a food processor to make crumbs.

  • To make the cream, you will need softened butter, dark chocolate, sugar, cocoa powder and cold cream cheese. Melt the high quality chocolate over a bainmarie and let cool slightly. Whisk the softened butter with the icing sugar, sifted cocoa powder and melted chocolate till fluffy. It will take several minutes.

  • Add the cold cream cheese and whisk everything for about 5 mins.

  • Add the cream to the crumbs and mix till thick and homogeneous. Add the cream in parts, as you may have a couple tablespoons of it that you can use for decoration.

  • You will have a chocolate mixture that can easily be shaped into traditional “sausages” or balls. Shape your cakes 40 g each (thus you will have about 20-21 pcs). To make the process more convenient, use rubber gloves.

  • Roll the cakes in cocoa powder and decorate with the remaining cream to taste.

  • “Potato” cakes are done! Store them in the fridge.

  • Enjoy your meal!

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