Recipe by Marsha
"Ground almonds, cinnamon, lemon zest, and mashed ('riced') potatoes are the key to this moist chocolate torte."
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potatoes, peeled and halved
2 1/2 cups
butter, room temperature
heavy whipping cream
4 (1 ounce) squares
semisweet chocolate, grated
grated lemon zest
This was okay. The directions don't say where to put the heavy whipping cream, so I just added it to the wet ingredients when I added the potatoes. I left out the almonds due to allergies. The batter tasted slightly bland, so I added 1tsp salt and that helped immensely. The recipe made exactly 24 cupcakes, which baked beautifully. The flavor was nice, though weak. They were not as light as a typical cake, but not as dense as a pound cake or quick bread. Moist enough the first day, they got dry fairly quickly after that. I might make again, though I would use more zest and substitute oil for the butter to increase moisture.
* Percent Daily Values are based on a 2,000 calorie diet.
Potato Chocolate Torte
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 279
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