... yes, that really does say chocolate aubergine cake. And, as you shall see from the picture below, it doesn't look as insane as it sounds.
I've spent the last few days researching for my next Times piece (which will be appearing soon in the Saturday Weekend section) on whether or not such a thing as a healthy, tasty cake exists.
I discovered Harry Eastwood's book, Red Velvet Chocolate Heartache, which is all about cakes on this premise and baked my way through several recipes for the piece. You'll discover what I, and my band of willing tasters, thought of them when the piece (complete with recipes) is published soon. But for now, even though the idea of aubergine cake sounds wrong, think of this: the entire, well-risen and firm chocolate cake you see there above contains absolutely no butter at all (or sugar, for that matter) - and that is intriguing if not delicious in itself.
9 comments
looks absolulely yummy!
Sounds like a very interesting read!
very intriguing! I can't wait to hear your verdict... Will be looking forward to your upcoming piece!
I would try it. I mean if you need a taste tester or anything ;)
Have you heard of Elana's Pantry ? I've made her cakes (lots with coconut flour or almond flour) a few times. Very tasty but most are sweetened with agave and I'm not sure how I feel about agave anymore. I try to use honey more but sugar is sugar.
Thanks all -
Nikki, I've not heard of Elana's Pantry but am planning to experiment with agave. I've tried that trick of substituting flour with ground almonds - but then again, ground almonds are still calorific (I'm coming at it from a low far rather than necessarily gluten free perspective)... so I guess you need something else to bulk it up. Hence, in this case, an aubergine!
x
Mmmm... I love butterless cakes - they make me feel so virtuous!
Looking forward to the article - currently battling the bulge for bikini season, so the thought of a healthy cake is alarmingly exciting.
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What a wonderful post, thanks so much for sharing this with us!
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