These are cake and cream rolled into small potato shape cakes, and then dipped in chocolate coating. Two bites per cake make them the perfect mini dessert. Once you try them, you can’t just eat one.

½ cup sugar
½ cup all-purpose flour
1 stick butter, softened
2 Tbsp. Heavy whip cream
½ cup dark chocolate
2 Tbsp. Condensed milk
2 Tbsp. cognac or brandy
½ cup roasted Hazelnuts

3/4 stick butter
¾ cup milk or dark chocolate


To Make Cake:
Preheat oven to 350°F.
With an electric mixer on high speed beat eggs with sugar, when the batter is stiff and fluffy, gently stir in flour. Pour the batter into 8” round baking pan and bake for 20 minutes. Cool on wire rack. After your cake is cooled break it to small pieces.

To Make Cream:
In a small saucepan, melt chocolate and cream over medium-low heat, stirring frequently until chocolate is melted and mixture will be smooth. Add cognac or brandy and let it cool.
In a mixer bowl beat butter until fluffy, gradually add condensed milk and cooled chocolate mixture.

Place hazelnuts in food processor and pulse (blend) couple times. Add in the cake pieces and pulse (blend) it for couple more times. Add this cake mixture to cream and stir until evenly combined and mixture forms into a dough-like consistency.
Form the cakes into small potato shapes and place in freezer for faster cooling for about 10 minutes. .
While our small potato cakes in freezer let’s make the Chocolate Glaze.
In a small saucepan, melt chocolate and butter over medium low heat, stirring frequently. Using 2 toothpicks, dip cakes into melted chocolate coating to cover. Place on cooling rack and store in the refrigerator for at least 1 hour.

Decorate as desired.


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