Use a vegetable peeler to grate your chocolate and grate it over a plastic soup bowl for easy transfer and clean up.
Sifting the potato starch over the mixer as you add it to the batter will result in a lighter, more uniform cake.
1) Use chocolate liqueur instead of the wine.
2) Instead of the grated chocolate, fold in a finely grated apple and add cinnamon and vanilla sugar to taste.
3) Sub 1/4 cup of cocoa powder (or more) for same amount of potato starch for a chocolate cake. Add another tablespoon of oil to keep the cake moist
Photography: Moishe Wulliger
Styling: Renee Muller