Aubergine chocolate cake
I know it might sound a bit weird but the taste and softness of this cake are just amazing.
If you have been reading my recipes, you already know that I love experimenting with different ingredients and this combination is absolutely a must try if you like low carb, soft and moist cake. You can serve this cake as is or top it with your favorites (melted chocolate, chocolate cream, ganache, berries... ).
Ingredients for the base:
1 aubergine/ eggplant (about 350 g)
100 g coconut flour
20 g unsweetened cocoa powder
4 egg whites
1 tbsp cider vinegar
1/4 tsp baking soda
2 tbsp sweetener
100 g cream cheese
4 tbsp olive oil
Preheat the oven at at 180°C/ 350F
Pierce the aubergine all over with a fork and place it on a microwavable plate covered with a paper towel. Microwave at high for about 8 minutes, check every 2 minutes, until soft
While the aubergine is in the microwave, prepare the base
Separate the egg whites from yolks (save yolks for something else)
Whip the egg whites with 1 tbsp cider vinegar until stiff.
In another bowl, stir together coconut, baking soda, cocoa and sweetener. Add 100 g cream cheese and 4 tbsp olive oil and stir until combined.
Once the aubergine is soft, remove from oven and leave it for a few minutes to cool of. With a spoon, scrape the soft insides of the aubergine (no skin), puree it with an immersion blender or a fork and add it to the dry ingredients. Stir until everything is combined and then use your spatula to gently fold in the stiff egg whites.
Cover the base of your cake tin with parchment paper and grease the sides with butter. Pour in the cake mixture and bake at 180°C/ 350F for about 25 - 30 minutes.
Top with your preferred cream. I used my mascarpone and dark chocolate cream recipe (check the recipe here)