Gluten Free Aubergine Chocolate Slices

The aubergine makes this chocolate slice wonderfully moist and, with their slightly tart flavour, goes perfectly with the dark chocolate. Once the chocolate cake has cooled, wrap it with a piece of aluminium foil and leave it to rest for another day as it tastes BEST next day. Dare to put these unusual ingredients together? It promises a new taste experience and the flavour is worth it. You will certainly be putting this healthier cake on your coffee table more often.

Gluten Free Aubergine Chocolate Slices

adapted from Rewe

500 g Aubergines
2 pack Instant espresso powder
200 ml Hot water
200 g Lindt dark chocolate
4 Medium eggs
1/3 tsp Salt
1 tbsp Vanilla sugar
1 pinch Ground cloves
1 pinch Cinnamon
2 tbsp Heavy cream
1 tbsp Butter
100 g Buckwheat flour
1/4 tsp Baking powder

75 g Xylitol
10 ml Coffee liqueur (I used Kahlua)
1 tbsp Cacao nibs (or coffee beans, chopped)
1 tbsp Brown sugar

Preheat the oven to 220C/430F. Wash and prick throughout each aubergine with a fork. Place the aubergines on a baking tray lined with baking paper. Bake for 50-60 minutes until soft.
Remove from the oven and let them cool slightly, cut in half lengthways and remove the soft flesh from the skin and puree in a processor until you have some fine puree.
Turn the oven down to 170C/340F. Line a 20cm baking tray with baking paper.
Mix the espresso powder with hot water and leave to cool. Finely chop the chocolate and tempering in a bain-marie. Set aside to cool slightly.
Separate the eggs. Beat the egg whites with the salt until stiff and glossy. Whisk the egg yolks with the vanilla sugar, spices, cream and melted butter. Mix in the slightly cooled chocolate, 100 ml espresso and the aubergine puree. Stir in spelt flour and baking powder until just combined. Carefully fold in the beaten egg white into the batter.
Pour the mixture onto the prepared tray and smooth out. Bake in the oven for 35-40 minutes. Remove, place the tray on a wire rack and leave the cake to cool.
Meanwhile prepare the syrup. Stir the remaining espresso, xylitol and coffee liqueur in a pan until smooth, bring to the boil and simmer for 5 minutes until slightly thick. Brush the cake with the syrup and sprinkle with a mixture of cacao nibs and brown sugar.

24 comments:

Tom 22/8/24 12:34: ...this sure is aubergines season!
David M. Gascoigne, 22/8/24 13:13: You do come up with some interesting combinations, Angie.
My name is Erika. 22/8/24 13:39: This is really interesting. I've made brownies/chocolate cake with zucchini before, but not with eggplants. I bet it's good though. Eggplant is delicious.So is chocolate. :) Hope your'e having a great day.
DEZMOND 22/8/24 13:45: Looks positively sinful, I also love adding instant coffee to chocolate cakes! I am excited about the new series of Schoegetten chocolates coming up this Autumn, it will be four new white flavours! I do love me weisse schocholatte!
Federica Simoni 22/8/24 15:01: che meraviglia!!!
Carol @Comfort Spring Station 22/8/24 16:02: I do love eggplants!
Brian's Home Blog 22/8/24 16:10: Boy do those look delicious, I could eat the whote thing!
Christine 22/8/24 17:43: Different!
sotis 22/8/24 18:14: il à l'air délicieux ce gâteau!!! bisous
Anonymous 22/8/24 20:14: Yum.
www.rsrue.blogspot.com
Pam 22/8/24 21:04: Delicious!
Granny Sue 22/8/24 22:33: My word, that us a unique recipe! Looks delicious too.
Cooking Julia 22/8/24 23:45: This cake looks surprisingly good.
roentare 23/8/24 00:05: I can have this any time
Citu 23/8/24 02:45: Uy nunca he comido una combinación así. Gracias por la receta. Te mando un beso.
Anonymous 23/8/24 03:43: Oh wow this looks incredible. And I love that it is gluten free. I am so going to have to try this once it cools down. Thanks for posting.

Allie of
www.allienyc.com
Margaret D 23/8/24 07:30: Looks delicious.
Tandy | Lavender and Lime (http://tandysinclair.com) 23/8/24 09:38: This sounds so interesting! How much do the packets of instant espresso powder weigh?
eileeninmd 23/8/24 12:01: It is an interesting recipe, thanks for sharing. Take care, have a great weekend.
Angie's Recipes 23/8/24 12:30: Tandy, it's 1.8 grams.
Anonymous 23/8/24 15:23: Wow, this is an unusual combo! I would have never thought eggplant would work in a dessert!
Jenna from the Painted Apron
Bill 23/8/24 16:56: Very interesting combination, eggplant and chocolate.
Balvinder 24/8/24 16:45: Angie, I really love the unique combination of Aubergine with buckwheat.
The Velvet Runway 25/8/24 19:32: This looks amazing! I love that it's gluten free and such an interesting combination.
Julia x
https://www.thevelvetrunway.com/