Potato Cake

For the sponge, whip eggs and sugar until light and fluffy, add milk and vegetable oil, fold together gently from bottom to top, then sift in flour, cocoa, and baking powder.

Carefully fold the dry ingredients in until everything is smooth and combined.

Bake at 350°F for 25-30 minutes. Check doneness with a toothpick.

Blitz the cooled sponge into fine crumbs, then mix in condensed milk and softened butter.

Mix until uniform, roll into 50g balls, and let them chill for a bit.

Melt milk chocolate in the microwave in short bursts or over a double boiler, stir in vegetable oil and chopped peanuts.

Dip each cake in the chocolate coating and decorate as you like—I use caramel crackers.