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 ►►

CONNECT WITH FOOD52
Web:
Facebook:
Instagram:
Pinterest:
Twitter:
Food52 newsletter:

ABOUT FOOD52
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.

Join the Conversation

2 Comments

Leave a comment

Your email address will not be published. Required fields are marked *