Another great German recipe which French chefs enjoy serving. Potatoes in a dessert? You bet! Serves eight.
3 to 4 medium potatoes - you need 1-3/4 cups when cooked and riced
4 eggs, separated
2 oz. unsweetened chocolate
1/2 t. baking powder
2 cups sifted flour
1 cup ground, raw almonds
3/4 cup butter
1-2/3 cup sugar
2 t. vanilla extract
1 T. sugar
Step 1. If possible, boil and peel potatoes a day ahead of time so they can dry out a little. If not, be sure they are thoroughly cold before you rice them or they will stick together and be difficult to blend evenly into batter. Puree potatoes through a food mill, sieve or ricer. Measure out 1-3/4 cup and set aside.
Step 2. Preheat oven to 350 degrees. Separate eggs so whites will not be too cold when you beat them. Melt chocolate over hot water. Add baking powder to flour and sift again, together, onto a sheet of paper.
Step 3. Add nuts to flour and gently toss together with a fork until thoroughly blended. Cream butter with 1-2/3 cup sugar until light and fluffy. Beat in egg yolks and, when blended, beat in melted chocolate, potatoes and vanilla. Whip egg whites and as they begin to stiffen, beat in 1 tablespoon sugar; continue beating until whites stand in stiff, glossy peaks. Beat 2 or 3 tablespoons of beaten egg whites into chocolate batter to lighten it. Turn egg whites into a wide, roomy bowl, if not already in one. Turn chocolate batter onto egg whites and sprinkle with flour-nut mixture. Using a rubber spatula, fold ingredients together gently but thoroughly. There should be no traces of egg whites or flour showing.
Step 4. Bake in two unbuttered 9-inch layer cake pans or in an 8-inch spring form. Cool in pan, invert onto rack until completely cold. If you have used a spring form, cut cake into two layers. Layers may be filled with whipped cream, jam or butter cream.