Everyone needs a little chocolate now and again. This cake gives you a chocolate fix without having the extra butter and gluten content that most cakes contain. The aubergine makes the cake deliciously moist and with a cheeky drop of brandy who wouldn’t want to try it?!
Strictly speaking aubergines are actually classed as a fruit because it has seeds. However we generally use it in the same way as a vegetable in the kitchen, so I’ve decided to let this one slide!
Aubergine Nutritional Info
Aubergines are high in fibre and low in fat, therefore they are recommended for those with type 2 diabetes or managing weight concerns. The anti-oxidants and phytonutriants aubergines contain helps to lower LDL (bad) cholesterol.
You can find this info on the Vegetables page along with the nutritional info of other vegetables.
1 aubergine (weighing approx. 200g)
150 g dark chocolate
25 g cocoa powder
30 g ground almonds
2 medium eggs
100 g honey
1 tsp baking powder
pinch of salt
1 tbsp brandy
Icing sugar and a strawberry for decoration.
You need to plan ahead for this recipe because the first stage involves baking the aubergine for 45 minutes. So make sure you’ve got plenty of time!
First of all, warm the oven to 180 ºC and pop the aubergine in – cut the aubergine in half so it bakes through nicely. After 45 mins in the oven you’ll have something that will look like this – attractive I know…
Whilst the aubergine is in the oven line one 18 cm tin.
When the aubergine is out of the oven put some water in to a pan and let it simmer. Pop the chocolate in a glass bowl over the simmering water so it melts – make sure the water doesn’t touch the glass bowl. (Leave the oven on at 180 ºC to bake the cake).
Measure out the dry ingredients (cocoa powder, ground almonds, baking powder and salt).
Keep an eye on the melting chocolate – give it the odd stir to encourage it along. Whilst that is melting scrape out the aubergine flesh from it’s skin and put it in a food processor. Whiz it up so that its forms a purée.
The chocolate should be melted by now so remove it from the pan and stir in the puréed aubergine.
Add the honey, brandy and pre measured dry ingredients to the chocolate mixture.
In a separate bowl whisk up the eggs until light and fluffy. Gradually fold the eggs in to the chocolate mixture.
Pour the mixture in to the lined tin and bake for approx. 30 minutes.
When out of the oven allow to cool completely then sieve icing sugar over to decorate. I also sliced a strawberry on top to add a bit of colour.
Any thoughts on this? Let me know!
Happy Baking x