A healthy cake , which combines the taste of chocolate with that of aubergines. Yes, you got it right. To make it you need to get seedless aubergines (for example those with white or light purple skin), so this cake is perfect both in summer and early autumn, for those who still want to feel a little summer on them.

The combination of chocolate and aubergines is the basis of some sweet and savory recipes. Here we try it in a cake version, and it’s vegan too!

HEALTHY CHOCOLATE AND AUBERGINE CAKE
Ingredients:
450 grams of seedless eggplant pulp (raw)
150 grams extra dark chocolate (85%)
25 grams of unsweetened cocoa
80 grams of rice or barley malt or agave syrup (or honey if you are not vegan)
50 grams of almond or hazelnut flour or BIO almond flour, de-oiled
(it is also good with grated coconut flour or chufa flour)
a teaspoon of baking soda or cream of tartar
a pinch of salt a
little vegetable oil or margarine for the pan

Procedure:
Cook the aubergine pulp in the oven for about 20 minutes at 175 °, on a sheet of parchment paper, pricking the pulp with a fork. Meanwhile, melt the chocolate. Let the aubergine pulp cool, and blend it with the melted chocolate and the sweetener of your choice in a blender. In a separate bowl, mix the flour, baking soda, salt, cocoa.
Pour the eggplant and chocolate mixture into the bowl of dry ingredients and mix a little at a time.
Pour everything into an oiled donut or cake pan with a width of about 20 cm in diameter.

Bake the cake for 40 minutes at 175 °.
Let it cool completely (one hour) before turning it out, and then keep it in the fridge covered with plastic wrap for an hour before serving.