Chocolate, Aubergine And Cranberry Cake

Chocolate, Aubergine And Cranberry Cake. Hello friends, so how are you today?

Fancy making a chocolate, aubergine and cranberry cake or cupcakes?

This cake has a festive air and could be served at Christmas or another wintry celebration.

Few people will guess it contains aubergine which adds moisture and a silky smooth texture.

This Chocolate, Aubergine and Cranberry Cake is a decadent way to love your gut without compromising on flavour.

Love Your Gut Chocolate, Aubergine And Cranberry Cake:

Love Your Gut Chocolate, Aubergine And Cranberry Cake. Great for those who love celebrating with food but also want to look after their gut over the Christmas period.

With fiber-rich aubergine and antioxidant-packed cranberries, this gut-loving cake is as nutritious as it is delicious.

Festive delicious dishes that are full of flavour, colour and gut-healthy ingredients.

Preparation time: 20 minutes, Cooking time: 40 minutes

Makes 1 cake (15 slices) or 12 cupcakes

Love Your Gut Chocolate, Aubergine And Cranberry Cake:

Ingredients:

• A little oil, for the tin (if making 1 large cake with 15 slices)
• 1 large aubergine (weighing roughly 400g)
• 300g dark chocolate (60% minimum cocoa solids), broken into squares
• 50g cocoa powder
• 50g ground almonds (almond flour)
• 3 medium eggs
• 1 tsp orange extract
• Finely grated zest of 1 orange
• 200g golden syrup
• 2 tsp baking powder
• Pinch of sea salt
• 1 tbsp brandy
• 100g fresh or frozen cranberries
• 1 tbsp caster sugar

Chocolate, Aubergine And Cranberry Cake Method:

1. Preheat the oven to 180°C/350°F/gas 4.
2. To make one cake you will need a loose-based cake tin 23 cm diameter and 7 cm deep, or for small cakes a 12-hole cake or muffin tray.
3. Line the cake tin with non-stick baking parchment and brush lightly with oil. Or fill the muffin tin with small paper muffin cases.
4. Puncture the aubergine all over with a skewer, place in a bowl, cover with cling film (plastic wrap) and cook in a microwave on high for 5 minutes until soft. Throw away any liquid that has accumulated and leave to cool a little.
5. Skin the aubergine and purée with a stick blender or liquidiser. Add the broken-up chocolate, which will melt in the warmth of the aubergine.
6. Place the remaining ingredients apart from the cranberries and caster sugar in a large bowl and mix thoroughly. Stir in the aubergine mixture and half the cranberries.
7. Pour into the prepared tin or cases and bake a large cake for 40 minutes and small cakes for 20 minutes.
8. Remove from the oven and cool for 15 minutes before turning out on to a cooling tray.
9. Place the remaining cranberries in a small bowl with the caster sugar and cook in the microwave on high for 1 minute. Use these to decorate the cake(s).

Love Your Gut Chocolate, Aubergine And Cranberry Cake:

Who knew you could support your gut with chocolate cake? This recipe makes it possible!

Chocolate, Aubergine And Cranberry Cake Recipe courtesy of Cooking for the Sensitive Gut, Dr Joan Ransley and Dr Nick Read.

So what do you think? Do you also fancy trying this recipe?

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Chocolate, Aubergine And Cranberry Cake Recipe:

Chocolate, Aubergine And Cranberry Cake Recipe. Thank you so much for stopping by. I also hope you liked this post.

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