Gordon Bailey, founding chef of P.E.I.'s Dayboat restaurant and more recently, Lot 30, drives home the versatility of potatoes with this sweet and chocolately cake recipe. It's perfect as a holiday dessert, or even as a bread at brunch.
1/2 lb. butter
2-1/3 cups of granulated sugar
9 heaping tbsp grated chocolate (3-1/2 oz.)
5 heaping tbsp ground almonds
1 cup of cold, sieved or riced potato
2-1/2 cups flour (plain or cake)
1/2 tsp cinnamon
2 heaping tsp baking powder
1/2 tsp salt
2/3 cup milk
1-1/2 tbsp flour
1-1/2 tbsp cocoa
Step 1: Prepare the cake pan.
Step 2: For a tube pan, butter the inside. Mix the flour and cocoa together and use this mixture to flour the pan. For a springform pan, butter the inside. Then line with a circle of buttered baking parchment for the bottom and a strip of buttered parchment for the sides.
Step 3: Boil in unsalted water 2 unpeeled medium sized potatoes or 3 small potatoes. Drain. Cool completely, peel, rice or sieve.
Step 4: Preheat oven to 350°F.
Step 5: Grate the chocolate. The finer the better.
Step 6: Sift the flour once by itself. Then sift it a second time with the cinnamon, baking powder and salt.
Step 7: Cream the butter with the sugar until light and fluffy.
Step 8: Separate the eggs. Add the yolks (one at a time) to the creamed mixture beating well after each one.
Step 9: Stir in the grated chocolate and ground almonds. Add the sieved potato and stir again.
Step 10: Add the flour alternately with the milk, beating gently until smooth after each addition.
Step 11: Whip the egg whites until stiff but not dry. Fold the whipped egg whites carefully into the cake mixture.
Step 12: Spoon into the prepared baking pan. Bake for approximately 1-3/4 hours. Check for doneness and bake more if needed.
Step 13: Allow cake to rest for 20 minutes before removing from pan, then cool on rack.
Step 14: Dust with confectioners’ sugar and serve with ice cream or cinnamon whipped cream.