Ira Taubman – Long Island, NY
With an hour of cooling time as well as cleaning dishes, expect three hours for this dessert, but most of that is cooking and cooling time. This dish is a slight adaptation of an Italian recipe, Torta Dolce di Patate, but more importantly is a fantastic new use for those leftover potatoes. Many, including my best friend, wrinkle their noses at potatoes, but everyone who has tasted this dish (about thirty so far) has found favour with it.The name comes from the fact that I first served it on Bloomsday. This recipe makes twenty servings, though bars may be cut to any size.
26 1/4 ounces potatoes
5 1/2 tablespoons applesauce
1 1/4 cup sugar
3 1/2 ounces unsweetened baking chocolate
Pots and Pans needed
1 large pan 1 medium pot 1 large bowl 1 medium bowl 2 small bowls
1. Wash potatoes and boil until cooked. Mash up and take
away skin, which should easily peel away. Let cool down a
bit before proceeding. While this is happening, melt
chocolate for later, or to save a pot and time reheating water, fish potatoes out of pot and mash as described, but then float a medium bowl with the chocolate on top of the starchy potato water. Expect thirty minutes to boil water and then have potatoes cooked and cooled down.
2. Split eggs into two small bowls, one bowl with yolks and one with
whites. Mix 1/4 cup of sugar in with yolks. Then
extremely quickly whisk (or use egg beater) egg whites to
frothy peaks and add about 1/2 cup of sugar or more if the
whites can take it.
3. Into large bowl, mix applesauce into potatoes, then add yolks and then
whites. Whip up with mixer or egg beater so there are no
lumps, add what sugar is left, and then add chocolate, mixing thoroughly.
4. Preheat oven to 350, spray pan with oil, and pour
mixture. Cook for 45 minutes, let cool and serve. This recipe needs a good hour to cool down, after which you may slice into rectangles. This recipe also refrigerates well for up to a week.