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Schoko-Kartoschka – russisches Törtchen mit Schokogeschmack
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Chocolate kartoshka

Eerily chocolaty, moist, creamy tastes the chocolate kartoshka cake. You can easily make it yourself at home with this recipe with common ingredients. The Russian chocolate potato cake will convince you not only with their taste, but also with their unique look. This makes it perfect both for afternoon coffee with the family during the week and for a celebration.
Course Dessert
Cuisine Russian, Soviet
Prep Time 1 hour 5 minutes
Cook Time 35 minutes
Cooling time 2 hours 30 minutes
Servings 15 pieces

Equipment

  • Ø 26 cm large springform pan

Ingredients

for the sponge cake

  • 6 eggs
  • 200 g powdered sugar
  • 40 g butter melted and cooled to room-warm
  • 30 g cocoa powder
  • 150 g flour
  • 8 g vanilla sugar
  • 1 pinch of salt

for the cream

  • 240 g butter room-warm
  • 180 g sweetened condensed milk
  • 2 egg yolks
  • 40 ml water
  • 15 g cocoa powder
  • 3 tbsp rum (or cognac, liqueur)

for the glaze

  • 60 g dark chocolate
  • 40 g butter

for the decorating (alternative)

  • 20 g butter room-warm
  • 20 g sweetened condensed milk room-warm

Instructions

Preparation of the sponge cake

  • Line the bottom of the springform pan with baking paper.
  • Beat eggs, powdered sugar, vanilla sugar and salt to a light and fluffy mixture.
  • Mix flour with cocoa powder and fold it into the egg-sugar mixture to make a fluffy thick chocolate sponge batter.
  • Gently stir melted butter, cooled to room temperature, into the chocolate sponge batter so that it remains fluffy.
  • Pour the batter into the baking pan, bake the chocolate sponge cake in a preheated oven at 180 °C top and bottom heat for about 30 minutes and let it cool.

Preparation of the cream

  • Mix sweetened condensed milk, egg yolks and water in a small saucepan with a thick bottom.
  • Bring the condensed milk and egg yolk mixture to a boil over medium heat, stirring, and continue to cook, stirring, until slightly thickened, about 1 minute. Then let the condensed milk syrup cool to room temperature, stirring occasionally.
  • Beat butter for about 5 minutes until it becomes a fluffy creamy pale mass.
  • Add the condensed milk syrup in batches, whipping each time to a homogeneous cream.
  • Add cocoa powder and whip to a homogeneous chocolate cream.

Preparation of the cakes

  • Finely crumble the chocolate sponge cake and put it in a large mixing bowl.
  • Add the chocolate cream and rum to the crumbs and mix to a sticky, malleable mass.
  • Form "potatoes" from the chocolate mass and refrigerate for 2 hours.

Preparation of the glaze

  • Slowly melt together dark chocolate and butter.
  • Dip the top of each chocolate potato cake into the chocolate glaze, dripping off the excess glaze, and let dry in the refrigerator.

Decorate the cakes (alternative)

  • Whip butter and sweetened condensed milk to an airy cream.
  • Pour the cream into a piping bag and pipe three "potato eyes" on each cake.
  • Take the chocolate potato cakes out of the refrigerator about 15 minutes before serving, they taste best then.

Notes

  • The sponge cake can be made the day before, allowed to cool and stored overnight in an airtight container at room temperature.
  • Depending on how dry the sponge cake is, you might need a little more cream for the chocolate kartoshka cakes.
  • Instead of the chocolate butter sponge cake, you can make a classic chocolate sponge cake or use leftover chocolate sponge cake you already have.
  • Alcohol can be omitted.
  • The chocolate mixture for the chocolate potato cakes must be sticky and easy to shape. For this, you might need a little more or less cream or sponge crumbs than the recipe calls for.
  • Note the detailed tips and tricks for making the Russian chocolate potato cakes at the top of the post.