Aubergine and Chocolate Cake Recipe
Francesco Mazzei's savoury-sweet chocolate cake recipe uses smoky aubergine to keep the cake moist and fudgy. Served with a sticky chilli jam and chocolate decorations it makes a fantastic chocolate...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Cake pan
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Wooden spoon
- Spatula
- Kitchen scale
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Sifter
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Airtight container
- Mason jar
- Kitchen towel
Ingredients
- 1kg aubergine, halved lengthways
- 4 mint leaves, finely chopped
- 200g of unsalted butter, plus extra for greasing
- 225g of 70% dark chocolate
- 6 eggs
- 240g of caster sugar
- 100g of cocoa powder
- 140g of ground hazelnuts
- 1 Sicilian aubergine, weighing 400g
- 30g of candied citron
- 10 mint leaves
- 30g of icing sugar
- 1kg red pepper, deseeded and finely chopped
- 260g of red chillies, deseeded and finely chopped
- 6g of bird's eye chillies, deseeded and finely chopped
- 500g of caster sugar
- 125ml of red wine
- 125ml of red wine vinegar
- 85ml of clear honey
- 1/2 tsp sea salt
- 90g of flour
- 10g of polenta, finely ground
- 10g of butter, chilled and diced
- 10g of cocoa powder
- 100g of icing sugar
- 100g of ground hazelnuts
- 100g of fondant sugar
- 30g of cocoa powder
- borage flowers
- 1 tbsp of cocoa powder
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