Decadent Chocolate Mousse Potato Cake

Delicate, beautiful not only on the outside, but also on the inside! The Potato Cookie Cake will appeal to all lovers of cakes and mousse desserts of the same name. Very chocolatey and spectacular, it literally melts in your mouth — this is a real harmony of taste. Will decorate any holiday!
cook time: 12h
Liam Carson
Decadent Chocolate Mousse Potato Cake

Nutrition Facts (per serving)

367
Calories
19g
Fat
36g
Carbs
6g
Protein

Ingredients (8 portions)

Korzh:

Sugar 50 g
Wheat flour 80 g
Cocoa 1 tbsp
Eggs 1 pc
Sour cream 100 g
Baking powder 0.5 tsp

Cakes:

Condensed milk 3 tbsp
Cookie 400 g
Chocolate butter 60 g

Mousse:

Water 120 ml
Powdered sugar 60 g
Gelatin 15 g
Cream 500 ml
Dark chocolate 200 g

Recipe instructions

Step 1

Step 1
How to make a potato cake from cookies? First, prepare the necessary ingredients for the dough according to the list. Take the highest grade flour. Cocoa is also preferably of high quality, for example, Golden Label. Low-quality cocoa can crunch on your teeth. You can reduce the cooking time and use store-bought chocolate sponge cake.

Step 2

Step 2
Beat the egg with sugar into a fluffy foam.

Step 3

Step 3
Add sour cream and beat again.

Step 4

Step 4
Add the flour sifted with cocoa and baking powder in parts, beating the dough at low speed.

Step 5

Step 5
Pour the finished dough into a baking dish (Ø 18-20 cm) and place in an oven preheated to 180°C for 15-20 minutes. The exact baking time depends on your technique. Cool the finished cake.

Step 6

Step 6
While the crust is baking, prepare the brownies. The amount of butter and condensed milk may vary, depending on how the cakes will be molded.

Step 7

Step 7
Beat the chocolate cookies in a blender into fine crumbs.

Step 8

Step 8
In a bowl, combine cookie crumbs, room temperature chocolate butter and condensed milk. Mix thoroughly. If you wish, you can add alcohol to the cakes — liqueur or cognac.

Step 9

Step 9
Form 16-18 identical balls from the mixture. The mass should keep its shape well. If the cakes fall apart, you can add a little more condensed milk. Cut 5-6 of the resulting balls in half. Leave another 4-5 cakes to decorate the cake.

Step 10

Step 10
Now prepare the mousse. You can adjust the amount of powdered sugar to your taste. If you have dark chocolate instead of dark chocolate, then you will need more powder; if you have milk chocolate, then you don’t have to add it at all.

Step 11

Step 11
Pour cold water over the gelatin and leave to swell for 10 minutes. Then dissolve over low heat.

Step 12

Step 12
Melt the chocolate and cool.

Step 13

Step 13
Beat cold cream with powdered sugar until thick.

Step 14

Step 14
Divide the creamy mass into two equal parts.

Step 15

Step 15
Add half the melted chocolate to the first part and beat. Then, while constantly whisking, pour in half the gelatin in a thin stream.

Step 16

Step 16
Place the cake in a springform pan. You can cover the sides of the mold with parchment or acetate film. Pour in half of the chocolate gelatin mixture and smooth out.

Step 17

Step 17
Place the cakes cut in half with the cut side facing the side of the pan. Distribute the remaining whole balls over the surface of the mousse.

Step 18

Step 18
Beat the second part of the mousse with a mixer along with the remaining chocolate and hot gelatin.

Step 19

Step 19
Pour the resulting mixture into the mold on top of the cookies. Place the cake in the refrigerator overnight until completely set.

Step 20

Step 20
Transfer the Potato cake to a plate. Garnish with the previously set aside brownies and mint. Bon appetit!

Additional rubrics

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