These chocolate potato cakes are rich, fudgy and wonderfully nostalgic: crumbled vanilla rusks, cocoa and condensed milk come together in a no-bake treat that chills into soft, sliceable cakes. They are quick to shape, easy to dust with cocoa, and perfect with tea or coffee. If you love no-bake chocolate desserts, try our Chocolate-Covered Cottage Cheese Bars and Chocolate Yogurt Mousse.
Ingredients
- 250 g (9 oz) vanilla rusks
- 120 g (1/2 cup) butter
- 5 tbsp condensed milk
- 3 tbsp sugar
- 50-70 g (1/3-1/2 cup) nuts
- 2 tbsp cocoa powder
- 150 ml (2/3 cup) milk
Instructions
- Grind the rusks into crumbs and place in a bowl.
- Chop the nuts and add to the crumbs.
- In a separate bowl, beat the butter, condensed milk, sugar, and cocoa powder.
- Combine the cream with the crumb-nut mixture and stir into a crumbly mass.
- Add the warm milk in portions.
- Mix and check the consistency: it should be moist enough to shape into cakes that hold their form.
- Form the cakes and chill 1 hour to set. Before serving, roll or dust with cocoa powder and decorate with cream if desired.
Tips
- Add the warm milk a little at a time, so the mixture stays moldable rather than sticky.
- Chill the shaped cakes for the full hour, so they slice cleanly and hold their shape.
- For no-bake chocolate inspiration, see the recipes at Allrecipes.
Nutrition (per 100 g): 157 kcal | Protein 8.8 g | Fat 6.1 g | Carbs 16.3 g