Easter potato-chocolate cake

Ingredients

70 g / 1 bag Mielihyvä potato flakes
3 dl gluten-free flour or regular wheat flour
200 g dark chocolate
200 g butter or margarine
2½ dl sugar
4 egg yolks
50 g almond flour
1 tsp cinnamon
1 tsp cardamom
2 tsp baking powder
3 tbsp orange juice
½ dl coffee
4 egg whites

Chocolate coating:
100 g white chocolate
100 g milk chocolate

Preparation:

Melt the chocolate in a double boiler and let it cool for a moment. Beat the butter and sugar until fluffy and add the egg yolks one at a time.
Mix the dry ingredients together.
Add the melted chocolate, orange juice and coffee alternately with the dry ingredients to the batter and mix until smooth.
Beat the egg whites until stiff and gently fold them into the batter.
Pour the batter into a greased and floured pan and bake at 175 degrees for about 50 min.
If you use gluten-free flour, pour the batter into a ring pan

Chocolate glaze:
Melt the chocolates in a double boiler. Let the mixture cool for a while so that it is not too runny. Pour the mixture over the cake and carefully spread it so it runs over the edges. Decorate with chocolate eggs and other Easter candies.

If desired, the cake can also be filled, for example, with orange quark.