Gateau Suisse


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

Ingredients

  • 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
In This Recipe

Directions

  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.

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Cake|Chocolate|Potato|Thanksgiving|Dessert

Reviews (7) Questions (0)

7 Reviews

Author Comment
CottageGourmet November 11, 2010
@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!
 
dymnyno November 11, 2010
This recipe sounds so good that I will try again.
 
dymnyno November 10, 2010
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?
 
Author Comment
CottageGourmet November 10, 2010
<Gack!> 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!
 
dymnyno November 9, 2010
Wow...this I have to try...I love the unique idea of potato and chocolate...I have a feeling this could be a contender!
 
[email protected] November 9, 2010
Potatoes -- how interesting. I'll have to give this a try.
 
Midge November 7, 2010
Sounds intriguing. What a great photo too. Reminds me of a similar one of my parents.