Classical cake "Chocolate Potato"
shortbread cookies 800 g
condensed milk 400 g
Butter 200 g
cognac 1 tbsp.
cocoa 5 tsp
Condense the condensed milk and butter in a blender. Add cognac and cocoa to the butter and milk mixture. Grind the biscuit to a fine crumb through a meat grinder. Mix all the ingredients and mix well until smooth. Divide the dough into identical oval balls. Put the "Chocolate Potatoes" cakes in the fridge for 5 hours to freeze.
