Author: reactivecook

chocolate aubergine cake

chocolate aubergine cake

This recipe comes from Harry Eastwood’s book Red Velvet and Chocolate Heartache, and is entitled by her Chocolate Heartache Cake. There are some cracking recipes in there, but the style of writing makes me clench my teeth, so I prefer to write up my own version without the schmaltz!

roughly 400g of aubergine
300g best dark chocolate (minimum 70% cocoa solids), broken into squares
50g good quality cocoa powder
60g ground almonds
3 medium eggs
200g clear honey
2 tsp baking powder
1/4 tsp salt

Preheat the oven to 180 degree C. Line a 9″/23cm loose bottomed tin with baking parchment and lightly brush the base and sides with a little oil.

Cook the aubergines by puncturing the skins a few to,es with a skewer, then placing them in a bowl covered in cling film. Microwave on high for 8 minutes until they are cooked and soft. Discard any water at the bottom, and leave the aubergines to stand in the bowl until they are cool enough to handle. I used my nice red Lakeland microwave steamer to do the business.

Next, skin the aubergines, then puree them; blender if you have it, or a tedious time with a sieve. It’s easier to peel them before microwaving, so I hope you’re reading this recipe before you start!

Once the warm aubergine is pureed 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.

In a large bowl, whisk up all the other ingredients for a minute until well introduced to each other and slightly bubbly. 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.

Remove the cake from the oven and let it cool in its tin for 15 minutes before turning it out on to a wire rack and peeling off the parchment, then turn it onto a plate (the right way up). I covered mine with a combo of cocoa powder and icing sugar, but I might try ground hazelnuts next time.

This cake keeps really well, is very rich, and freezes beautifully (just as well if there’s only two of you, or you’ll go into a diabetic coma before you can see it all off); I wrapped it in two layers of tin foil, and then put it in an airtight plastic box. We ate it with local strawberries and good vanilla ice cream.

a squeaky breakfast

halloumi breakfast

Our local cafe, run by an affable Romanian named  Ricardo, does a splendid breakfast of halloumi, roasted veg, hash brown, a sausage patty, tomato (for those that want it – I certainly don’t!) and toast, for £4.99.  It’s delicious, but by the time you’ve bought coffee, you’re up to thirteen quid or so for two, so I decided to have a go at home.

  • two chipolatas from the local butcher, baked in the oven
  • One red and one green pepper sliced, four cloves of garlic, one sliced onion, a handful of mushrooms, cooked down slowly in some olive oil on the hob {1}
  • half a block of halloumi, sliced and dry fried
  • some left over cooked spuds, sautéd in some olive oil

Readers, it was delicious, and we shall do it again. And probably again. And there is enough vegetable left to do for tomorrow’s lunch – I shall sling in a can of chickpeas to boost it up

{1} The pepper mix was very liquid. I might actually roast the veg next time, but we live and learn.