Gluten Free Aubergine Chocolate Slices

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

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

1. 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.
2. 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.
3. Turn the oven down to 170C/340F. Line a 20cm baking tray with baking paper.
4. 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.
5. 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.
6. 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.
7. 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.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com