I know. Sounds weird. In fact it sounds quite weird … A eggplant cake and chocolate? And that is good? The answer is a resounding yes. In fact it is not good, it is great. And know Berenjena? No. Roundly not. No one will be able to guess the ingredient of this sponge cake that we use carrot or zucchini to make cakes and biscuits such as this recipe of pumpkin and coconut cake, the eggplant brings an incredible juiciness to the masses without leaving a trace of flavor. I assure you that this eggplant and chocolate cake is one of the best Ive baked and eaten in a lot of time so I encourage you to leave prejudices aside, prepare it at home and judge for yourself! Im sure its going to fall in love. And do not forget
| 🚻 10 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Ingredients to make eggplant and chocolate cake: |
| 300 grams of eggplants (approximately 3 small eggplants) 100 grams of black chocolate 150 grams of white sugar 3 eggs 80 grams of butter 140 grams of milk 300 grams of flour flour 25 grams of cocoa powder powder 1 teaspoon of cinnamon powder 1 teaspoon of bicarbonate 100 grams of blueberries |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make eggplant and chocolate cake:
1. To prepare this eggplant cake and chocolate we first wash the eggplants very well, we take off the vaul and leaves and open them in half as if we were filled. We make some cuts in the meat, we put them on a plate and put them in the microwave until they are soft. Depending on the microwave they will take 6 to 8 minutes. As my eggplants were tiny and the skin was very delicate I left it. If they are larger or thick skin it will be better to peel them.
Trick: We can also do the eggplants in the oven.
2. Once soft, the eggplants put a part in the whisk glass, place half of the chopped chocolate on top, cover with more eggplants, place the rest of the chocolate and cover with the rest of the eggplants. We press well so that the heat of newly cooked vegetables melt the chocolate. A few minutes chocolate will be melted and we can beat everything until you get a homogeneous paste to make the eggplant and chocolate cake. We add the milk and continue beating until there are no eggplant lumps.
Trick: Black chocolate can be replaced by milk chocolate.
3. In a wide bowl we put the sugar and eggs and beat until we get a creamy dough. We add the melted butter. I incorporate the eggplant paste, chocolate and milk, and mix well. We like cinnamon, bicarbonate, cocoa and flour, and beat until we get a homogeneous mixture. This will be the mass of the eggplant and chocolate cake.
4. In a bowl we put the blueberries, add a teaspoon of flour and mix so that they are well impregnated with flour. Thus we assure ourselves that when baking the blueberries do not go to the bottom. We incorporate them into our mixture and with the help of a spatula we assure ourselves that they are well distributed by the dough of the eggplant and chocolate cake.
5. We spread our mold with butter and pour the dough of the eggplant cake and chocolate inside. We hit the mold full on the kitchen countertop a couple of times in case air left inside the dough so that it rises to the surface. We enclose in the preheated oven at 180 ºC and bake for about 45 minutes. From the 30th minute we will check by clicking with a wooden stick until it comes out clean when clicking in the center of the dough.
6. Let the eggplant cake and chocolate with the oven door ajar, take out, unmold on a rack and let cool completely. Now it only remains to enjoy a good piece at breakfast or snack. I assure you that nobody will know that this cake carries in its eggplant mass and the flavor is spectacular, I hope you are encouraged to prepare it!
