Chocolate potato cake

To prepare the chocolate potato cake, first boil the potato in plenty of cold water 1 until it's soft enough to be pierced with a fork: it will take about 25-30 minutes. Meanwhile, separate the egg yolks from the whites, placing them in 2 separate bowls. Add the sugar to the yolks 2 and work with an electric whisk until you get a light and frothy mixture 3, then set it aside.

Now take the bowl with the egg whites and whip them to stiff peaks with the electric whisk 4 until they reach a firm consistency 5, then store them in the refrigerator. As soon as the potato is well cooked, drain it and let it cool, then peel it 6.

Cut the potato into chunks and mash it in a bowl using a potato masher 7. Preheat the oven to static mode at 350°F, then melt the butter in a saucepan and let it cool. Finally, chop the dark chocolate with a knife 8 and melt it in the microwave, operating it a few seconds at a time and being careful not to burn it 9.

At this point, take the yolk mixture you set aside, add the mashed potatoes 10, and mix with the electric whisk. While keeping it running, also add the milk 11, the cream 12,

the melted butter 13, and the cooled melted chocolate 14. Work the mixture with the whisk until you get a smooth and uniform consistency 15.

Now sift the flour 16, baking powder 17, and unsweetened cocoa powder 18 into the bowl

and mix again with the whisk to incorporate all the ingredients 19. Retrieve the whipped egg whites from the refrigerator and fold them into the mixture 20, gently mixing with a spatula from bottom to top to incorporate them 21.

Butter a 20 cm springform pan 22, pour the cake batter inside 23, and level the surface 24, then bake in the preheated static oven at 350°F for about 60 minutes, placing the pan on the lowest rack.

While the cake is baking, you can prepare the accompanying cream: pour the fresh cream into a bowl, add the sugar 25, and whip it to soft peaks with the electric whisk 26. In a separate bowl, work the mascarpone with a spatula to soften it 27,

then add the whipped cream 28 and gently mix by moving the spatula from bottom to top to incorporate it 29 until you get a cream with a smooth and uniform consistency 30.

At this point, add the Baileys 31 and mix again with the spatula 32 to blend it into the cream 33.

When the cake is cooked (check with a skewer test), remove it from the oven and let it cool in the pan 34, then transfer it to a serving plate 35. Serve your chocolate potato cake with a generous dollop of Baileys cream 36!