• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 83g US Russet potato, mashed / hot and no lumps
  • 125g unsalted butter
  • 100g castor sugar
  • 2 eggs, separated
  • 135g chocolate - 70% dark chocolate (85g grated, 50g broken into pieces for melting)
  • 38g grounded almonds
  • 113g self raising flour, sifted with cinnamon
  • 5g cinnamon
  • 23ml milk
  • 65g walnut, roughly chopped


  1. Preheat oven to 180C/350F/Gas Grease and line a 35cm (9in ) round cake tin.
  2. Cream the sugar with 113g of the butter until light and fluffy. Beat in egg yolks, one at a time until mixture is smooth and creamy.Mix in 85g grated chocolate and the ground almonds.
  3. Stir the mashed US Russet potatoes into the mixture.
  4. Fold the sifted flour and cinnamon in with the milk, followed by the chopped walnut.
  5. Whisk the egg whites until they hold stiff but not dry peaks, fold into the mixture.
  6. Spoon batter into the prepared tin, smooth over the top, then make a slight hollow in middle to help keep the surface of cake level during baking.
  7. Bake for 30 mins or until a skewer inserted in middle of cake comes out clean.
  8. Allow cake to cool slightly in tin then turn out onto cooling rack.
  9. Make icing by breaking up remaining chocolate into heatproof bowl and stand over pan of hot water or blast in the microwave.
  10. Add in the remaining of the butter that are cut into small pieces, stir well until chocolate has melted and mixture is smooth and glossy.
  11. Smooth the icing over the top and allow to set- served with crème fraiche/chantilly cream.

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