Saturday, April 03, 2010
Chocolate Heartache Cake
300 dark chocolate
50g cocoa powder
60g ground almonds
200g runny honey
2tsp baking pwoder
1/2 tsp salt
Cook the aubgerines in a covered bowl in the microwave for 8 mins. Drain and skin them and puree the squishy stuff. Add the chocolate to the warm aubergine and drool while it melts. Whisk everything else up in a different bowl. Add the chocolate-and-aubergine mixture to this and mix well.
Pour it all into a 23cm diameter cake tin (ideally loose-bottomed) and bake in the oven (180c / 350f / gas mark 4) for 30 minutes. Let it cool in the tin for 15 mins and then stick it on a cake rack. Eat.
It was divine! A little undercooked in the middle - next time I'll use a slower oven for longer - but still delicious.
Pictured above with the standard Thermomix mud cake that only the Ginger Ninja really enjoys. I bake a large one every so often and freeze it for school lunch boxes.
And the dough tasted as good as the cake.