1 cup butter, room temperature
2 1/3 cups sugar
4 eggs, room temperature
3 1/2 oz. unsweetened chocolate
5 tablespoons ground almonds
1 cup plain cooked ,riced , cold potatoes
2 1/2 cups flour
1 tablespoon instant espresso powder
1/2 tsp. cinnamon
1/2 tsp. salt
2 rounded tsp. baking powder
2/3 cup whole milk, room temperature
4 oz. white chocolate chips
4 oz. semisweet chocolate chips
4 oz. milk chocolate chips
Preheat oven to 350 degrees. Butter and flour well a bundt pan.
Place the unsweetened chocolate in the bowl of a food processor fitted with a metal blade. Process until fine. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon. Cream the butter and sugars along with the espresso powder. Separate the eggs. Add the yolks one at a time to the creamed mixture. Stir in the unsweetened chocolate, ground almonds and potatoes. Add the flour alternately with the milk beating until smooth. Stir in the chocolate chips. Beat egg whites to just stiff and fold into batter. Evenly pour into the prepared pan. Bake for about 1 3/4 hours or until a toothpick comes out clean when inserted into the center. Remove from oven and allow to stay in pan for 20 minutes before removing cake from pan. Allow to cool completely. Garnish with powdered sugar or chocolate ganache and sprinkle with toasted sliced almonds.
4oz. chocolate, chopped
3 oz. heavy cream
Heat the chopped chocolate with the heavy cream on low in microwave until chocolate is almost melted. Stir the mixture until combined and pour over cooled cake. Sprinkle on sliced almonds.