This cake is so light and gooey to eat and rich with chocolate and caramel.
Due to it being made with a vegetable, it is much lighter in calories then other chocolate mousse cakes without losing any of the flavour or texture. It has no butter or flour in it.
All the indulgence and not the calories of it’s traditional counterpart. Traditional is 577 calories and this 245 🙂
Calories 245, Protein 7.16g, Carbs 21.08, Fiber 4.33g and Fat 14.33g
- 400g Aubergine Flesh so about 500g with Skin and tops on.
- 200g Dark Chocolate
- 3 Large Eggs
- 300g Caramel
- 50g Cocoa
- 1 Tbsp Vanilla Bean Paste
- 65g Ground Almonds
- 2 Tsp Baking Powder
- 1 Tsp Sea Salt
You will need:
- Pre Heated Oven 180C Conventional 160C Fan
- 23cm Springform Tin
- Electric Whisk
- 2 Large Bowls
- Vegetable Chopping Board
- Sharp Vegetable Knife
- Small Bowl
- Greaseproof Paper
Grease and Line your tin
Break your chocolate into small pieces into a small bowl
Top and tail your aubergine and puncture it several times all over with a sharp knife
Place in a bowl, cover bowl with clingfilm and place in microwave on a high heat for 9 minutes
When cooked remove aubergine from bowl and throw away water
Put the chocolate into bowl that had aubergines so it starts to melt
Quarter your aubergine lengthways and with sharp knife peel flesh away from its skin and put the flesh in your blender
Blitz the aubergine until smooth
Add the aubergine to chocolate until the chocolate is mixed in well and melted
And a smooth hot chocolate mix
In a separate bowl add your egg, cocoa, caramel, ground almonds, baking powder and salt.
With your electric whisk mix until well combined and bubbly
Then add your your aubergine chocolate mix to bowl and whisk again until thoroughly combined.
Spatula the mix into your prepared tin and place in middle shelf of oven and bake for 25 – 30 minutes
When cooked place on a cooling rack for 10 minutes
Then remove the cake from tin
This is delicious hot or cold so enjoy.
Keeps well in an airtight container for 2 days, if it lasts that long!