My aubergines are nowhere near ready yet, but my sister made this torte the other day with some aubergines from the farmshop and I couldn’t resist sharing her recipe. Honestly, I think it might be the best chocolate torte I’ve ever tasted. It is incredibly rich, though, so be warned!
When and if my aubergine plants do produce some aubergines (I’m not holding out much hope – they’ve only just started to form flowers and I think it’s just been too cool for them this summer, even in the greenhouse) I will definitely be making this:
- 2x aubergine (400g)
- 300g dark chocolate – 70% cocoa solids – broken into squares
- 75g ground almonds
- 200g honey
- 50g cocoa powder
- 3 free range eggs
- 2 tsp baking powder
- pinch sea salt
- pinch cinnamon
- Line/grease a cake tin approx 20cm diameter and 7cm deep
- Pre-heat oven to 220c
- Roast the aubergines whole on a baking sheet for 30mins until the skin starts to shrivel and the aubergine flesh is cooked right through.
- Set the aubergine aside to cool and lower the oven temperature to 180c.
- Once cool enough to handle, peel off the aubergine skin and blend the flesh to a puree.
- Add the chocolate to the puree and let it melt in. If it doesn’t melt, put the puree in a bain marie or a bowl over a boiling pan of water to warm it through again.
- Place all the remaining ingredients – eggs, almonds, honey, cocoa, eggs, baking powder, seasoning – into a large mixing bowl and whisk for a minute or two until smooth and velvety.
- Fold in the chocolate/aubergine puree until the whole mixture is combined, pour into the cake tin and put it in the oven for 30 mins.
- Remove from the oven and allow to cool in the tin for 30 mins before turning it out onto a cooling rack.
- Sprinkle with grated chocolate or served cocoa powder to finish.