Ingredients
800 g potatoes
50g butter
400 g sugar
3 tbsp cocoa
1 tsp ground cinnamon
50 ml Cointreau liquor
5 free range eggs
200 g self rising flour
2 tbsp candied citrus peels
For the chocolate ganache
250 g dark chocolate
250 ml cream
Candied citrus peels to decorate.
Peel and cut the potatoes. Boil until soft, and then place into a food processor with the butter. Mix until smooth. Add the rest of the ingredients, one at the time, and always mixing between additions. Fold in the citrus peels at the end. Line two 23 cm round cake tins (or equivalent size square tins) with baking paper. Divide the mixture between the two cake tins and bake in a pre-heated oven at 180°C for approximately 30-35 minutes. Take out of the oven but let the cakes cool completely in the tins before moving them it onto a serving plate. To make the ganache: gently melt the chocolate with the cream at bain-marie (double boiling). Spread the ganache over the cakes and sprinkle with some more citrus peels.
Serve cold, cut into very small pieces.
Recipe copyright © Alessandra Zecchini 2008