Flourless muffins are surprisingly fluffy and moist in texture. The taste is simply incredible! There is no oil in the recipe either, but this chocolate cake cannot be prepared without eggs. By taste, no one can guess that this tea treat is made from potatoes.
It is necessary
- - 3 potatoes;
- - 2 large eggs;
- - 1/2 cup sugar;
- - a handful of raisins;
- - a bag of vanillin;
- - 2 tbsp. spoons of cocoa powder;
- - 1 teaspoon baking powder.
Instructions
Step 1
Boil three potatoes in their uniform, then cool and peel. Rinse the raisins thoroughly, dry them.
Step 2
Separate the yolks from the proteins. Mix the egg yolks with sugar and cocoa powder until smooth. The mass should be thick enough.
Step 3
Add mashed potatoes, raisins, a packet of vanillin and baking powder to the mass with yolks. Mix everything thoroughly.
Step 4
Whisk the whites with a small pinch of salt until white and mix with the main mixture. The result is an original sweet potato dough for future muffins.
Step 5
Take a cake pan, grease it thoroughly with butter. Please note that the finished cake will be difficult to get out of the mold, do not neglect this point - the butter will make it easier to take out the cake. You can cook not one large cake, but many small ones, then cover the molds with paper inserts, and cut the cooking time in half.
Step 6
Place the dish with potato dough in the oven, cook for about 1 hour at 180 degrees (preheat the oven beforehand). Be guided by a dry wooden stick.
Step 7
Cool the finished flourless potato chocolate cake completely, then transfer to a platter and serve.
