Chocolate Potato Pastry

Whip the eggs with sugar until pale and fluffy.

Add the milk and vegetable oil, gently folding with a spatula.

Sift in the flour, cocoa powder, and baking powder, then carefully fold the dry ingredients until smooth.

Bake at 180°C (350°F) for about 25-30 minutes. Check for doneness with a dry toothpick.

Grind the completely cooled sponge cake into fine crumbs using a blender.

Add the softened butter and condensed milk, mixing well until smooth.

Shape the pastries and place them in the freezer for 30 minutes.

Melt the milk chocolate and stir in the vegetable oil.

Dip each pastry into the chocolate and decorate as desired.