Having already tried out one recipe from Harry Eastwood’s Red Velvet and Chocolate Heartache, I tried out her chocolate heartache cake – for no other reason than it’s chocolate and it was raining. The flourless, butterless chocolate cake contains not one but two aubergines, bear with me here, and tastes amazingly good – on a par with a chocolate mousse cake I’ve made before which contains a bucket load of butter and flour.
I had fun serving this to someone who hates (actually loathes) aubergines. Slightly wicked in a Mrs Twit feeding Mr Twit worms disguised as spaghetti way, although aubergines aren't so terrible. By their second helping I couldn’t resist telling them and their face made my week. But it was a result as now they will eat aubergines – as long as they are in this cake.
I put it with some homemade vanilla ice cream and strawberries, but cream or Greek yoghurt would also be perfect to cut through the richness.
- Line the base of a 23cm, loose-bottomed cake tin and oil the sides. Preheat the oven to 180˚C.
- Prick 2 medium Aubergines weighing 400g and put in a bowl, covering with cling film. Microwave on full for 8 minutes until limp. Or grill the aubergines until their skin is charred and easy to peel.
- Leave until cool enough to handle, then peel off the skin and pulse in a food processor.
- Add 300g Dark Chocolate, broken into pieces and leave to melt into the warm aubergine puree.
- Then whisk together: 50g Cocoa Powder, 60g Ground Almonds, 3 Medium Eggs, 200g Clear Honey, 2 tsp Baking Powder, ¼ tsp Salt and 1tbsp Brandy.
- Add the aubergine/choc mixture and fold in to combine.
- Pour into the tin and bake for 30 minutes. Let it cool for 15minutes then turn out and dust with cocoa powder.
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