Mummon chocolate-potato cake

Ingredients:

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

Frosting 1:
50 g butter, melted
½ tsp cinnamon
½ dl cocoa powder
4½ dl powdered sugar
½ dl coffee

Frosting 2:
1½ dl whipping cream
170 g dark 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 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.

Make a frosting with powdered sugar (1) or chocolate (2).

Frosting 1:

Mix the dry ingredients into the coffee-butter mixture and mix until smooth.
Frost the cooled cake.

Frosting 2:

Pour the cream into a heavy-bottomed saucepan. Heat and let it simmer over low heat for a few minutes, stirring constantly. Remove the saucepan from the stove and add the chocolate in pieces to the hot cream. Allow the chocolate to melt and stir until smooth. Pour the chocolate glaze over the cake and if you want, decorate for example with pieces of orange peel. The frosting will set quickly on the surface, so decorate immediately.