Sugar, butter and flour free Aubergine and Chocolate cake!!!

This cake was, despite it's peculiar name, absolutely delicious.
Aubergine chocolate cake doesn't seem to appeal to peoples imaginations but I think that after tasting most people will be converted!
The juiciness of it and the subtle taste of almonds mixed with the dark chocolate really and truly convinced me!
Even my ten year old 'I hate everything new' daughter loved it!!!!! Praise be something.
Recipe -

2 small whole aubergines (weighing roughly 400g)
300g 70% dark chocolate, broken into squares
50g good-quality cocoa powder
60g ground almonds
3 medium eggs
200g clear honey
2 tsp baking powder
¼ tsp salt
1 tbsp brandy


Preheat the oven to 180°C. Line a 23cm-diameter x 7cm-deep tin with baking parchment and lightly brush the base and sides with a little oil.

Cook the aubergines by puncturing their skins here and there with a skewer, then placing them in a bowl covered with cling film. Microwave on high for 8 minutes until the vegetables are cooked and limp. Discard any water at the bottom. Leave the aubergines to stand in the bowl until they are cool enough to handle. If you don't have a microwave you can just prick them with a fork and bake them for approx 40 min in an oven at 200c

Next, skin the aubergines with the tip of a knife and purée them in a blender. Once the warm aubergine is puréed and smooth, add the chocolate, which will mingle and melt slowly. Set aside, covered once again in cling film, until all the chocolate has melted.

In a large bowl, whisk up all the other ingredients for a minute until well introduced to each other and slightly bubbly. Fold the melted chocolate and aubergine mixture into the bowl with all the other ingredients.

Pour the mixture into the prepared tin and place it in the bottom of the oven for 30 minutes. Remove the cake from the oven and let it cool in its tin for 15 minutes before turning it out to to a wire rack and peeling off the parchment. Quickly turn it the right way up again and put it on a plate. You can decorate with cocoa powder if you want but I prefer not to.

Serve warm or cold with vanilla ice cream, creme fraiche or sour cream.

Bon appetit!!