This chocolate eggplant cake is unbelievably fudgy and moist, and features no butter or oil. Instead, the cake gets all of its texture from steamed eggplant — a genius trick that sounds so wrong but tastes so right. SUBSCRIBE TO FOOD52 ►►

READ ARTICLE ►►

Serves: 8
Prep Time: 30 min
Cook Time: 15 min

Ingredients:
Vegetable or other neutral oil, for the pan
1 pound eggplant, peeled and cut into 1-inch cubes
10 ounces bittersweet chocolate, broken or chopped into pieces
2/3 cup wildflower honey
1/3 cup cocoa powder, plus extra for dusting
1/3 cup almond flour
1 tablespoon all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 large eggs
Whipped cream for serving (Knauer adds a tablespoon or two of maple syrup and a pinch of salt to his)

FULL RECIPE ►►

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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they’re passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.

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