Chocolate Potato Pastry

Beat the eggs with sugar until light and fluffy.

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

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

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

Pulse the completely cooled sponge cake into fine crumbs using a food processor or blender.

Add the softened butter and condensed milk, mixing well until thoroughly combined and uniform.

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

Melt the milk chocolate and add the vegetable oil.

Dip each pastry into the chocolate—or drizzle as shown in the video—and garnish to taste.