These Chocolate “Potato” Cake Truffles are a delightful treat inspired by a classic Eastern European dessert. Crafted from a rich sponge cake that incorporates cocoa and sunflower oil, these truffles are mixed with a creamy filling made from butter and condensed milk, and optionally enhanced with a splash of cognac. Rolled into the shape of small potatoes and coated with cookie crumbs, these no-bake confections are not only delicious but also visually intriguing.
Why You’ll Love This
These truffles offer a unique and playful twist on traditional desserts. The combination of fluffy sponge cake with a rich, creamy filling provides a satisfying texture, while the exterior cookie crumb coating adds a slight crunch. Easy to prepare with no baking required after the initial sponge cake, these truffles are perfect for making in advance and ideal for serving at parties or special occasions.
Perfect Occasion
These truffles are perfect for festive occasions, offering a creative and charming dessert option. They are particularly suitable for gatherings where you want to surprise and delight your guests with something out of the ordinary. Their fun appearance and individual serving size also make them ideal for children’s parties, family gatherings, or as a special treat to brighten any day.
Decoration Tips
To enhance the potato-like appearance, consider using a variety of cookie crumbs for different shades and textures. For a more realistic effect, you can also use a fork or toothpick to create indentations and marks on the surface before the truffles set. Presenting these truffles on a rustic wooden board or in a simple basket can amplify their charm, making them even more appealing.
Ingredients for the Sponge Cake:
- 3 eggs
- 150g sugar
- 0.5 tsp salt
- 140ml milk
- 140g flour + 1 tsp baking powder
- 30g cocoa powder
- 50ml sunflower oil
For the Cream Filling:
- 160g softened butter
- 130g condensed milk
- Optional: a splash of cognac
For the Coating:
- 4 chocolate cookies (or any cookies of your choice)
- 1 tsp cocoa powder
Instructions:
- Make the Sponge Cake:
- Preheat the oven to 180°C (356°F).
- In a bowl, whip the eggs with the sugar until fluffy. Gradually incorporate the milk, sunflower oil, salt, sifted flour with baking powder, and cocoa. Mix for 30 seconds.
- Pour the mixture into a flat, greased baking form and bake for about 25 minutes. Allow to cool completely and then crumble into small pieces.
- Prepare the Cream Filling:
- Whip the softened butter with condensed milk until smooth. Add cognac if using. Reserve one tablespoon of cream for decoration.
- Form the Truffles:
- Mix the cake crumbs with the cream mixture. Use your hands to combine everything into a cohesive mass.
- Shape the mixture into small, potato-shaped truffles and refrigerate for a few hours or overnight.
- Prepare the Coating:
- Crush the cookies into fine crumbs and mix with cocoa powder.
- Roll the chilled truffles in the cookie crumbs to coat thoroughly.
- Serve:
- Once coated, the truffles can be decorated with the reserved cream or served as is.
Enjoy these unique and playful Chocolate “Potato” Cake Truffles, perfect for making any occasion a little more special!
