Recipe by: Chef Ninong Ry for Kitchen 143 and Potatoes USA
Kitchen 143 and Potatoes USA explored the culinary potato-bilities of U.S. frozen potatoes by showing how you can hack and turn them into delectable dishes.
Kicking this series off is Ninong Ry, a chef who has gained a large following in recent years thanks to his unique brand of chaotic humor that makes food and cooking more relatable to home cooks.
Ingredients
170 grams Unsalted Butter
85 grams Chocolate Chips
300 grams Granulated Sugar
4 pieces Eggs (room temperature)
1 teaspoon Vanilla Extract
¾ teaspoon Salt
210 grams U.S. Tater Drums
150 grams All Purpose Flour
50 grams Cocoa powder
130 grams Semi Sweet Chocolate Chips
100 grams chopped walnuts (or pecans)
100 grams Walnuts for toppings (optional)
Preparation
In a double boiler, combine butter and 85 grams of chocolate chips until melted.
Add the sugar and U.S. Taters and mix until cohesive and slightly cooled.
Add the eggs, vanilla extract, salt and mix until combined.
Add the flour, cocoa powder, 130 grams of chocolate chips, and walnuts. Mix until combined.
Line a high sided baking tray with parchment paper. Pour the mixture and top with walnuts.
Bake in a preheated 180c oven for 20 minutes or until set. Test with a toothpick. If it comes out clean when inserted in the middle, it’s done.
Cool and serve.
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