1. Ingredients (for 20 pieces):
Vanilla crackers – 500 g
Condensed milk – 400 ml
Cocoa powder – 50 g
Butter – 200 g
Dark chocolate 70-80% cocoa – 100 g
Cognac – 30 ml
Candied citrus fruits (to taste) – 20 g

Cooking method:
1. First you need to grind the crackers into small crumbs. This can be done using a meat grinder or mill, the main thing is that there are no unground pieces left.
2. In a separate bowl, mix a can of condensed milk with cocoa powder. Cocoa you need to take 2 tablespoons with a slide. Grind until the lumps disappear, add the butter, cut into pieces and put on a small fire (until the butter melts)
3. Next, in a bowl, melt a bar of bitter chocolate in a water bath. To do this, pour hot water into the pan, put a bowl with broken chocolate into the water and put it on the fire so that the water constantly boils.
4. From the chocolate mass, add half to the chocolate-butter cream, i.e. 50 grams, and the rest will go to decoration.
5. At the end, mix two tablespoons of cognac into the chocolate cream (for flavor).
6. Now mix the cracker crumbs and chocolate cream.
7. The result is such a chocolate crumb. If the “dough” is dry, add some milk to it.
8. To form potatoes, it is better to first form sausages from the dough, cut them into identical pieces and roll them into balls or sticks.
9. You can put some stuffing inside, preferably something with a bright taste. As an option, candied citrus fruits (to taste).
10. For decoration, cut all the same candied citrus fruits into very thin stripes.
11. The chocolate remaining from the preparation of the dough is again heated to a liquid state. Coat each cake with chocolate on top and put two pieces of chopped candied fruit on top.
12. Now we are waiting for the chocolate to harden. The cakes taste best the next day, when they are well soaked.

2. Ingredients:
100 g butter;
100 g of condensed milk;
2 tbsp. l. cognac or rum;
2 tbsp. l. cocoa powder;
1 glass of milk;
400 g shortbread or biscuit cookies.

Cooking method:
1. Grind cookies in a blender or meat grinder into crumbs.
2. Grind butter with condensed milk, add rum.
3. Смешать размолотое печенье с полученной массой и 1 ст.l. cocoa powder.
4. Blind cakes in the form of potatoes and send to the refrigerator for an hour.
5. Sprinkle the finished cakes with the remaining cocoa powder.

3. Ingredients:
custard
200 ml milk
100 g butter
2 tablespoons of sugar
2 teaspoons flour
1 egg
vanillin
300 g cookie crumbs
2 tablespoons cocoa
50 g nuts (optional!)

Cooking method:
1. Chop or grind nuts in a meat grinder, mix with crumbs.
2. Add cocoa.
3. Готовим custard:
4. Сахар муку и vanillin залить небольшим количеством молока (перемешать венчиком, чтобы не было комочков!)
5. Beat in the egg, mix. Pour the rest of the milk into a saucepan and heat.
6. In a thin stream, pour the egg-milk mixture into hot milk, with constant stirring, over minimal heat!
7. Milk mixture thickens quickly! Add oil and stir until completely dissolved. Remove from fire.
8. Gradually pour the crumbs into the hot cream.
9. We form a cake.
10. Roll the finished cake in cocoa or Nesquik drink. Decorate as desired.

4. Ingredients:
500 g cookie crumbs
200 g butter
200 g sugar
2-4 st. l. cocoa
150-200 ml milk
Vanillin, cinnamon – to taste

Cooking method:
1. Grind cookies in a food processor.
2. К печенью высыпать cocoa, сахар, vanillin и корицу, перемешать.
3. Melt the butter, pour over the cookies.
4. Warm the milk a little and pour it thinly into the liver.
5. Form a biscuit potato cake from the dough and refrigerate for several hours.

5. Products (for 10 servings):
For the biscuit:
3 eggs
90 g sugar
75 g flour
15 g starch
For cream:
125 g butter
65 g of powdered sugar (!)
50 g condensed milk
1 spoon of Baileys (you can cognac, rum)
cocoa powder

Cooking method:
Cooking cake “Potato”:
We bake a biscuit:
1. Separate the proteins from the yolks.
2. Beat the yolks with 2/3 of the sugar until white cream.
3. Beat the whites into a foam, add the remaining sugar and beat into a strong foam.
4. Mix whites with yolks. Add flour, starch and mix everything gently.
5. Pour the dough onto a baking sheet and bake at a temperature of 200 degrees for 12-15 minutes.
6. The finished biscuit should be cooled well, and then crushed into crumbs in a blender.
Preparing the cream:
7. Whip the butter with powdered sugar into a cream.
Attention! Powdered sugar should not be replaced with sugar, as the sugar will not dissolve.
8. Little by little add condensed milk and continue beating.
9. Leave a little cream for decoration.
Making a cake “Potato”:
10. Put the biscuit crumbs in a bowl, cream, baileys on top and mix everything properly.
11. Формируем пирожные (у меня было 9 шт. средней величины и одно маленькое), обваливаем в cocoa-порошке и сверху украшаем кремом.
12. Put the potato cake in the refrigerator and after an hour or two you can already enjoy the wonderful taste of homemade Potatoes.