ThankFifi-Aubergine-Chocolate-Cake-2

I could tell you some heart-breaking story* about this cake but let’s face it – there’s not a lot that’s sad about chocolate cake.  Chocolate and aubergine though?  Hey, I’m game!

So here’s the deal – it’s got one of your five-a-day, it’s deliciously moist, lower in fat than a usual cake (perhaps), wheat free… and does it taste like aubergines?  Well maybe a little but mostly, just chocolatey goodness.

Purple chocolate cake

2 small whole aubergines (weighing roughly 400g)
300g dark chocolate (I used 55% cocoa solids because sometimes 70% is just
too dark), chopped
50g good-quality cocoa powder
60g ground almonds
3 medium free-range eggs
200g clear honey
2 tsp baking powder
¼ teaspoon salt
1 tablespoon brandy (the original recipe says this is for moral support – I’m gonna say it’s for fun)

Directions

Preheat the oven to 180°C. Line a 23cm loose-bottomed cake tin with baking parchment and lightly brush the base and sides with a little oil (I used olive).

Peel the aubergines and coarsely grate.  Heat gently in a covered pan for about 5 minutes until soft.  Discard any water at the bottom and then blend until smooth.  Once the warm aubergine is puréed and smooth, stir in the chocolate.  Set aside, stirring occasionally until all the chocolate has melted.

In a large bowl, whisk up all the other ingredients for a minute until slightly frothy.  Fold the melted chocolate and aubergine mixture into the bowl with all the other ingredients.

Pour the mixture into the prepared tin and place it in the bottom of the oven for 30 minutes.  (If you’re like me you’ll then take it out the oven and decide it needs just 10 minutes more.  Then you’ll nip outside to walk the dog and take photos because it’s sunny.  40 minutes later you’ll be relieved to discover that your cake is still not unhappy but nonetheless ready to be rescued.  And so I would suggest 45 minutes might be more accurate.)  Remove the mixture from the oven and let it cool in its tin for at least 15 minutes before turning on to a wire rack and peeling off the parchment.  Quickly turn the right way up again and sit it on a plate to avoid any scars from the rack.

Serve chilled and dress the cake with anything you like – I went for some powdered sugar, cocoa and toasted almonds.  You could go for frosting or flowers or anything you fancy except, probably, aubergines… that might not be so good.  I asked the husband what would look good on it – his reply… ‘my mouth’.

*Recipe from Harry Eastwood’s Red Velvet Chocolate Heartache book with very slight alterations.

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26 Comments

  1. 26 Jul / 12:37 pm

    It’s flourless..I LOVE flourlesss chocolate cake…it’s what I get for desert every time we go out (if it’s on the menu…I have tried my own before which came out pretty good but will definitely try this one..Thanks Wendy!
    Sheree x
    http://www.itsnotthatdeep.com

    • Wendy
      26 Jul / 1:55 pm

      me too – there’s somthing about flourless cake that is SO much better! Let me know how you get on with it.x

  2. Gayle
    26 Jul / 12:59 pm

    OOooh, looks delicious!!! Will need to try it x

    • Wendy
      26 Jul / 1:55 pm

      definitely! really good with a blob of greek yoghurt on the side too 🙂

  3. 26 Jul / 1:28 pm

    WOW, I WOULD NEVER THOUGHT.. IS THE AUBERGINE TASTE STRONG? 1-10? I AM NOT A FAN OF AUBERGINE/EGGPLANT AT ALL BUT MY HUSBAND IS A HUGE FAN

    KISSES FROM :
    A SMALL BLOG WITH A BIG HEART
    MRS JACK OF ALL TRADES DAILY where Fashion and Food collide!
    http://mrsjackofalltradesdaily.blogspot.com/

    • Wendy
      26 Jul / 1:56 pm

      I would say 2/10 or tasting of aubergine- give it a go Mrs C, I think you’ll like it. Delicious if it’s been stored in the fridge too.x

    • Wendy
      26 Jul / 1:56 pm

      I know it sounds strange but it really is good!

  4. 26 Jul / 2:51 pm

    this looks amazing – loved the almonds sprinkled on top. I do love a flourless cake, might have to add this to my weekend plans! lovely photos too! xxx

    • Wendy
      26 Jul / 3:04 pm

      oooh you def should make it! tweet me a pic if you do!x

  5. 26 Jul / 7:23 pm

    Oh my goodness! That looks AMAZING! I was a little afraid when I saw the eggplant in the photograph, but that looks so delicious. 😀

    • Wendy
      26 Jul / 11:56 pm

      it really is I promise!!!

  6. 26 Jul / 9:40 pm

    Oh this looks AMAZING! I need to get friends who can bake!!!

    YUM,
    Emily

    • Wendy
      26 Jul / 11:56 pm

      ha – or just bake it yourself – it was really quite easy. Don’t forget I overcooked by about half an hour and it was still great!

    • Wendy
      26 Jul / 11:57 pm

      yes indeedy! two of my favourites but can’t say I’d have imagined them being so good together!

    • Wendy
      27 Jul / 8:48 am

      it sooo is!

  7. 27 Jul / 4:30 pm

    oh wow… this looks yummy! will give it a try. Thanks for sharing xx

    • Wendy
      27 Jul / 5:22 pm

      definitely give it a try – didn’t last long in our house!

  8. Karen White
    29 Jul / 12:53 pm

    Looks good to me, another one to add to my list of recipes to try.

    • Wendy
      29 Jul / 2:12 pm

      It really is Karen – I bet yours would look amazing too!

  9. Laura
    30 Jul / 12:50 pm

    Just made your cake – absolutely delicious, so light and moist – damn now I’ll have to eat it all week 🙂

    • Wendy
      30 Jul / 2:26 pm

      that is the downside but I believe it’s not that bad for you! so glad you enjoyed it!

  10. 31 Jul / 12:00 pm

    yummer yummer nom nom nom!! Have to try this!!

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