Aubergine chocolate cake

Ingredients:

• 450g aubergines

• 200g butter
• 225g dark chocolate

• 3 eggs
• 200g sugar

• 150g almond flour
• 60-90g cacao powder
• 0.75 teaspoons salt

Methods:

• Pierce the aubergines with a fork and steam them until soft. Let them cool down.
• Preheat the oven to 180C. Grease an 23cm loose-bottomed round cake tin.
• In a saucepan over medium heat, add butter cut into chunks and chocolate broken into squares. Stir frequently until fully melted, and remove from heat.
• Hand blender peeled steamed aubergines into a paste.
• In a bowl, mix almonds, cacao and salt.
• Beat the eggs and sugar until pale and fluffy.
• Gently fold the chocolate mixture into the eggs.
• Gently fold the almond mixture into the eggs.
• Gently fold the aubergines into the eggs, don’t over mix.
• Transfer into the greased cake tin and bake for about 45min. Refrigerate overnight.

Inspired by: Great British Chefs