Chocolate Truffle Potato Cakes
These little cakes owe their name to their looks: oval, dusted in cocoa, with two tiny buttercream 'sprouts' on top. Inside is a dense, moist chocolate mixture of biscuit crumbs and toasted nuts that eats like a truffle. Do not skimp on the walnuts — they bring a deep, slightly caramel flavour.
- Prep
- 35 min
- Cook
- 5 min
- Rest
- 1 h
- Total
- 1 h 40 min
- Servings
- 12
- Level
- Easy
- Per serving
- 320 kcal
Ingredients
For the mixture
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What to use instead
Swap the walnuts for the same weight of toasted hazelnuts or almonds.
For coating and decorating
Makes: 12 cakes
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Toast the walnuts
Toast the walnuts in a dry pan over medium heat for 4–5 minutes, stirring, until fragrant and slightly darker. Let them cool completely.
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Step 2: Grind biscuits and nuts
Blitz the biscuits and walnuts in a food processor to fine, sandy crumbs. A few small nut pieces are fine — they add texture.
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Step 3: Beat butter and milk
Beat the soft butter for 2 minutes until fluffy, then gradually add the condensed milk and keep beating to a smooth, airy cream.
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Step 4: Bring the mixture together
Add the crumbs and cocoa and knead by hand into an even, pliable mass, like modelling clay. If it still crumbles, keep kneading — the warmth of your hands helps the butter bind it.
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Step 5: Shape the cakes
Divide the mixture into 12 pieces of about 55 g and shape each into an oval 'potato'. Roll them in cocoa.
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Step 6: Pipe the sprouts
Beat the soft butter with the powdered sugar to a pale, fluffy cream, spoon it into a piping bag with a small star tip and pipe two little 'sprouts' on each cake.
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Step 7: Chill the cakes
Refrigerate for at least 1 hour, until firm and truffle-like.
Tips & variations
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Tip
Any plain, not-too-sweet biscuit works, as does leftover sponge cake — with sponge the texture is even softer.
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Variation
Knead in 1 tbsp brandy or rum, or a spoonful of strong coffee, for a more grown-up, deeper flavour.
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Swap
Swap the walnuts for the same weight of toasted hazelnuts or almonds.
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Storage
Keep in an airtight container in the fridge for up to 5 days. Let them sit at room temperature for 10 minutes before serving.
Nutrition
| 1 serving | Whole dish 12 servings | |
|---|---|---|
| Energy | 320 kcal | 3,840 kcal |
| Protein | 5 g | 60 g |
| Fat | 20 g | 240 g |
| Carbohydrates | 29 g | 348 g |
Approximate values calculated from standard ingredient data.
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