Gateau Suisse

By • May 13, 2010 • 7 Comments

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Author Notes: My mother made this cake for us on special occasions -- it's rich beyond belief, a smooth, silky chocolate extravaganza. I don't know where the recipe came from, or why it's called "Swiss Cake" in French -- but I promise you'll love a thin slice of it, chilled, with a dollop of softly whipped cream or creme fraiche. I've written the recipe here exactly as my mother gave it to me 25 years ago. It's lovely decorated with candied violets or other flowers. CottageGourmet

Makes 1 loaf cake

  • 1 pound potatoes
  • 5 ounces unsweetened chocolate
  • 6 ounces unsalted butter
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant espresso
  • 2 egg yolks
  1. Boil potatoes in their jackets until tender.
  2. Melt chocolate in top of a double boiler; let cool.
  3. Butter a loaf pan & set aside.
  4. Cream butter until fluffy. Add sugar, vanilla, instant coffee and egg yolks and beat at high speed until fluffy.
  5. Add melted, cooled chocolate to butter mixture.
  6. Put potatoes through a ricer or food mill; add to chocolate mixture. Beat just until smooth.
  7. Pour into buttered loaf pan; chill at least 3 hours or overnight.
  8. Run a knife around the edge of the pan; dip bottom into hot water. Unmold onto serving platter. Run the tines of a fork over the loaf to make decorative marks. Slice thinly; serve with whipped cream.

Tags: cake, chocolate, potatoes

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Comments (7) Questions (0)


over 4 years ago CottageGourmet

@dymnymo: I made this yesterday and it set up perfectly overnight -- I'm wondering, did you use russet potatoes? I used baking potatoes, boiled in their "jackets", put through a food mill, combined with melted chocolate/butter/sugar/egg yolk concoction then smoothed the whole thing into a loaf pan. I'll post a picture later -- sorry you had a problem!


over 4 years ago dymnyno

This recipe sounds so good that I will try again.


over 4 years ago dymnyno

I made this last night and it did not turn out firm, even after chilling. Since all the ingredients are cooled before adding, does the gateau need to be baked in a water bath before chilling to set the eggs?


over 4 years ago CottageGourmet

I usually keep mine in the freezer because it's so rich -- let me assemble one today and see what happens. I'm so sorry!


over 4 years ago dymnyno

Wow...this I have to try...I love the unique idea of potato and chocolate...I have a feeling this could be a contender!


over 4 years ago Margy@hidethecheese

Potatoes -- how interesting. I'll have to give this a try.


over 4 years ago Midge

Sounds intriguing. What a great photo too. Reminds me of a similar one of my parents.