Aubergine Chocolate Cake

Aubergine chocolate cake

By popular demand, adapted slightly from a Harry Eastwood recipe in “Red Velvet & Chocolate Heartache” [MG = Mary’s adaptation]:

HEARTACHE CHOCOLATE CAKE 

THIS CAKE IS SAD. It's dark and drizzling down the window panes. She puffs her chest in hope when she goes into the oven; she then breaks, like a chest heaving a sob. This is why Aubergine (the Eeyore of the vegetable world) is the right kind of friend to hold your hand.

Ingredients:

• 2 small whole aubergines (approx 400g)
• 300g best dark chocolate, broken into squares
• 50g good-quality cocoa powder, plus extra for dusting
• 60g ground almonds
• 3 medium free-range eggs
• 200g clear honey 
• 2 tsp baking powder 
• ¼ teaspoon salt 
• 1 tablespoon brandy 

Method:

• Preheat the oven to 180°C. Line a 23cm diameter loose-bottomed tin with baking parchment and lightly brush the base and sides with a little oil [MG - I used a 21cm square dish]
• Cook the aubergines by puncturing the skins erratically here and there with a skewer, place them in a bowl covered with cling film. Microwave on high for 8 minutes until the vegetables are cooked and limp. Discard any water at the bottom.  [MG - I baked the aubergines in the warm oven for about 40 minutes]
• Leave the aubergines until they are cool enough to handle 
• Skin and purée the aubergines in a blender
• Once the warm aubergine is puréed and smooth, add the chocolate, which will mingle and melt slowly. Set aside, covered once again in cling film, until all the chocolate has melted [MG - I used a bain marie as the chocolate did not all melt]
• In a large bowl, whisk up all the other ingredients for a minute until well introduced to each other and slightly tipsy (bubbly). 
• Fold the melted chocolate and aubergine mixture into the bowl with all the other ingredients and mix well
• Pour the mixture into the prepared tin and place it in the bottom of the oven for 30 to 40 minutes, by which time your kitchen will sing with the smell of hot chocolate.
• Remove the mixture from the oven and let it cool in its tin for 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.
• Sieve a little cocoa powder over the top of the cake before cutting yourself a slice