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Kartoshka Chocolate Cake Truffles

 Kartoshka Chocolate Cake Truffles

Kartoshka Chocolate Cake Truffles

Th Kartoshka Chocolate Cake Truffles ese soft and delicate truffles made of lightly cooked condensed milk, mixed well in butter is what holds other yummy ingredients together: toasted and crushed pecans, lots of cocoa and vanilla make them taste irresistible!


  • 2 – 9” – white sponge cakes
  • 8 oz. ((226 g) – unsalted butter softened
  • 14 oz. ((396 g) – lightly cooked condensed milk
  • 4 tbsp. – cocoa powder + 2 tbsp. for dusting
  • 1 cup – pecans
  • ⅛ tsp. – sea salt
  • 2 tsp. – pure vanilla extract


Preheat oven to 350F. Make the sponge cakes. Beat 8 eggs and 1 cup of sugar for 5 minutes or until fluffy and pale yellow in color. Sift in 2 cups of flour two additions. Mix in the flour carefully not to deflate too many air bubbles.

Divide batter equally between 2 – 9” pans greased with butter. Bake in the oven at 350 F oven for 18 minutes or until light golden brown. Remove from the oven and let the cake sponges cool completely (I make the sponge cakes and cook condensed milk the night before making kartoshka).

Crush sponge cakes in the food processer½ sponge at a time.

Transfer the crumbs onto a large baking sheet lined with parchment paper.

Bake/toast crumbs for 15 minutes in preheated oven to 350 F (180 C). Remove from the oven and let it cool completely.

Crush pecans in the food processor.

Transfer to a small baking sheet lined with parchment paper and bake/toast for 7 minutes. Remove from the oven and let it cool completely.

Assembling Kartoshka Truffles 

Cream softened butter on high for 5 minutes using pedal mixer attachment. Add lightly cooked condensed milk and beat it together for 2 minutes, s scrape the sides of the mixer bowl and beat it again for a minute or so.

Add cake crumbs, pecan crumbs, cocoa powder, salt into a mixer bowl with a cream. Using pedal attachment mix all of the ingredients on low for 30 seconds. Add vanilla extract and mix for another minute or until all combined. Using ice cream scoop (the amount of mixture is roughly ¼ of a cup), scoop the cake mixture roll it into a ball, then into an oval shape.

Place shaped kartoshka onto a platter.

Dust with cocoa powder, then transfer into mini cupcake liners. Store it in the container covered with a lid.


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