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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
- Boil potatoes in their jackets until tender.
- Melt chocolate in top of a double boiler; let cool.
- Butter a loaf pan & set aside.
- Cream butter until fluffy. Add sugar, vanilla, instant coffee and egg yolks and beat at high speed until fluffy.
- Add melted, cooled chocolate to butter mixture.
- Put potatoes through a ricer or food mill; add to chocolate mixture. Beat just until smooth.
- Pour into buttered loaf pan; chill at least 3 hours or overnight.
- 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.
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert
Anything But Watered Down
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.