For all things fresh and organic, signup to our monthly newsletter

Low Carb Gluten Free Chocolate Cake

Serves 14

Ingredients

400g Best dark chocolate (min 70% cacao solids essential and broken into squares).
400g Aubergine
50g Good quality cacao powder plus extra for dusting
60g Ground almonds
156g Med free range eggs
200g Clear honey
10g Baking powder
2g tsp salt
10g Brandy

Method

Preheat the oven to 180 degrees.
Line a 23 x 7cm, deep and loose-bottomed tin with baking parchment and lightly brush the base and sides with a little oil.
Cook the eggplant by puncturing their skins here and there with a skewer.
Place them in a bowl, cover with cling of film and microwave on high few minutes until the veggies are cooked.
Discard water on the bottom of the dish.
Puree eggplants in the blender.
Once the eggplant is smooth add the chocolate which will mingle and melt slowly - set aside, cover in cling film, until all chocolate has melted.
in a large bowl whisk up all the other ingredients.
Fold the melted choc/eggplant mixture into a bowl with the other ingredients.
Pour the mixture into the prepared tin.
Place in the bottom of the oven for 30 min.
Remove from the oven and let it cool in the tin for 15 min.
Turn it out onto a wire rack and peel off the parchment.
Do not leave upside down.
Let cool.