Eggplant Chocolate Cake
I am always the type of cook who likes to try something new, and this unusual eggplant (aubergine) chocolate cake is one of those ‘new try’ recipes, and a recipe I am delighted to share with you all now as it REALLY WORKS.
This cake is wonderfully chocolaty, rich and dense, all due to the addition of 70% real chocolate and natural cacao powder. The ground almonds, power whisked eggs and sugar basically ‘hold’ the cake together, whilst the egg plant puree with the addition of the melted butter make the characteristic rich, moist texture.
Sadly not dairy free though I bet it would work if you substituted the butter with coconut oil. I have not tried this as of yet, but will certainly give it a go and of course, let you all know how it turns out, however, definitely a gluten free cake as NO flour, and as the addition of the eggplant puree certainly puts a density into the cake, I do not recommend omitting the whole eggs. I should also add that the final result of this cake will certainly be dense and perhaps a wee bit heavy, rather like a brownie, and this again is caused by the eggplant puree which for me guarantees the unique density and fudge like texture of this delicious cake.
Happy baking and of course, I wish you an even more ‘Happy Eating’.
Ingredients
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100g butter- unsalted
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225g eggplant/aubergines- cooked puree
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3 large eggs- free range / organic
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100g caster sugar
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112g chocolate- 70% cocoa
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80g ground almonds
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1 heaped tbsp cacoa powder
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Sugar Dust
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Icing sugar and cacoa powder- mixed
Instructions
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Prepare baking tin:
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01 Lightly grease a 20cm springform/or loose bottomed cake tin. Line the base and sides with non stick baking paper.
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Prepare eggplant:
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02 Wash and trim, removing stalk. Pierce all over with a skewer and place on a plate or micro-wave proof dish. Cover tightly with cling film and microwave on high for 8 minutes or until flesh is soft.
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03 Leave eggplant to cool and when cool enough to handle, remove cling film, cut in half and scoop out the soft flesh. Blitz to a smooth paste either in a food processor or electric blender. Keep to one side.
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Prepare cake:
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04 In a large bowl and using either an electric whisk beat together the whole eggs and sugar until thick, creamy and doubled in size.
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05 In a smaller separate bowl, melt together the chocolate and butter either by using a microwave (melt on high for ONE minute) or in a bowl suspended over a pan of simmering hot water. Melt to a smooth, glossy chocolaty liquid.
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Assemble cake mixture:
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06 Using a large metal spoon and moving in a deep figure of eight movement, gently fold in all the melted chocolate butter mixture.
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07 Now quickly fold in the sieved cacoa powder and ground almonds, still using the figure of 8 technique and finally fold in the eggplant puree. Take care not to over mix.
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08 Spoon all into the prepared cake tin and bake in the oven for about 45 minutes or until firm to the touch and a skewer, when inserted, pulls out clean.
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09 Best to cool in the tin, as this cake has a delicate, crumbly texture and may break or crack with too much moving about.
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10 When cold turn out onto a serving plate, remove the paper lining, and serve with a dusting of icing sugar and cacoa powder.
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11 Delicious served on its own, or with vanilla ice cream or a lightly whipped vanilla cream.
Notes
As a tip, when I make this cake I often pre-cook the eggplant the night before, so that I can just whizz up the required puree immediately I start work on making the cake. I also like to sieve the cacao powder and ground almonds over the bowl before I start to fold them in. I just find this helps to keep the cake as aerated as possible, before the addition of what I term as 'heavy ingredients' which will knock out the air in the cake mixture as you mix. Knocking out the air is inevitable but if you sieve what you can, work as quickly as you can, and use the deep figure of 8 action in the bowl, these procedures will certainly help to lessen the 'knock out' effect. Please also do not worry if the cake drops after baking, this is a natural action as the cake contains no flour (gluten) to hold its height during and after baking. Double the quantities if you seek a larger cake serving 10-12 portions and bake in a 23cm springform tin.
