Wednesday, 16 September 2009

The second best chocolate cake in my world


They are so many chocolate cakes I love that I couldn't choose which one to be my number one. I still have so many to taste and discover! So declaring the cake I am about to share with you as best would be like giving up on my quest!

The reason why it took me so long to talk about that "second best chocolate cake in my world" is that we've been super busy here redecorating our flat (DIY is hard work). Days have been split between the flat, work and getting ready to start my MA in Culinary Arts (I'll talk about that an other day). So because every effort deserves reward, mine is going to be a big one! A brand new, bigger, wonderful kitchen is just about to be installed in our lovely refurbished flat. I can't wait! It also means I am finally going to be able to display my brand new food processor: the Kenwood Kmix52. A real piece of genius!

To inaugurate it I thought of making a cake. Fondant au chocolat? That was the idea until I discovered a "strange"chocolate cake recipe. Yep, strange! About 2 months ago while doing my daily reading of the Guardian I came across an article about cakes and vegetables. It mentioned a "healthy" chocolate cake using honey instead of sugar - healthier it said- and aubergine. At that point, I was really interested in knowing more about it and its health benefits. Impossible you may say. You are wrong! Apparently this cake can contribute to our of your 5 a day (not bad) and has far less calories (216 per slice) than my almost number one chocolate cake.

So I couldn't be happier this afternoon while making a "healthy"chocolate cake using my (I repeat) genius food processor.

To make "the second best chocolate cake in my world", you'll need:
400g of aubergines, cut in half
300g of plain chocolate (70% cocoa is best)
200g of clear honey
3 eggs
60g of ground almond
2 tbs of baking powder
1 pinch of salt
1tbs of brandy (I didn't have any so I substituted it with Amaretto)
a pinch of salt
50g of good quality cocoa powder+ extra for dusting

Steam the aubergines until really soft (it will take about 20minutes). Alternatively, place them in the microwave and cook on high for about 8 minutes. Once ready, discard any excess water and remove the skin. Mash the aubergines using a blender.

In the meantime, preheat the oven to 180ºC/ gas mark 4. Line a baking tin with greaseproof paper.

Once the aubergines are mashed, add the chocolate broken into pieces. The mash should be warm enough to melt the chocolate. Cover them with a lid or cling film until the chocolate has completely melted. Combine the two ingredients.

In a separate bowl, mix all the remaining ingredients together. Whisk up for a good minute until bubbly. Add the chocolate+ aubergine mixture and once again mix well.

Pour the mixture into the prepared tin and cook in the oven for about 30 minutes.

Once cooked, remove that lovely cake from its tin and place it on a rack or a plate to cool. Don't be tempted to its smell too soon, wait a little longer before tasting it (it gets better as it sets).
Sprinkle with some cocoa powder.

I now keep searching for the number one. If you have any idea where to find it, let me know.
Thank you!

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