Aubergine Chocolate Cake

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

IMG_5397 - Copy

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.

The Recipe

IMG_5516

Serves 12.

Ingredients

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.

Method

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…

IMG_5446

Whilst the aubergine is in the oven line one 18 cm tin.

IMG_5410

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).

IMG_5465

IMG_5467

Measure out the dry ingredients (cocoa powder, ground almonds, baking powder and salt).

IMG_5472

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.

IMG_5464

The chocolate should be melted by now so remove it from the pan and stir in the puréed aubergine.

IMG_5474

IMG_5475

Add the honey, brandy and pre measured dry ingredients to the chocolate mixture.

IMG_5480

IMG_5485

In a separate bowl whisk up the eggs until light and fluffy. Gradually fold the eggs in to the chocolate mixture.

IMG_5488

IMG_5489

Pour the mixture in to the lined tin and bake for approx. 30 minutes.

IMG_5495

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.

IMG_5509

IMG_5515

IMG_5517

IMG_5524

Any thoughts on this? Let me know!

Happy Baking x

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s