Makes 15 - 20 slices
1 large aubergine (weighing roughly 400 g)
300 g dark chocolate, (60% minimum cocoa solids), broken into squares
50 g cocoa powder
50 g ground almonds
3 medium free range eggs
zest 1 orange
200 g golden syrup or runny honey
2 tsp baking powder
pinch of sea salt
1 tbsp brandy
For the icing
50 g white chocolate, melted and cooled a little
175 g icing sugar
1-2 tbsp milk of choice
½ tsp vanilla extract
100 g fresh or frozen raspberries and a few blueberries.
Preheat the oven to 180°C/ 350°C/gas 4. To make one cake you will need a square loose bottomed cake tin measuring 23 cm across and 7 cm deep.
Line the cake tin with non stick baking parchment and brush lightly with oil.
Puncture the aubergine all over with a skewer, place in a bowl, cover with Clingfilm and cook in a microwave on high for 5 minutes until soft. Throw away any liquid that has accumulated and leave the aubergine to cool a little.
Skin the aubergine and puree with a stick blender or liquidiser. Add the broken chocolate which will melt in the warmth of the cooked aubergine.
Place the remaining ingredients in a large bowl and mix together thoroughly. Stir in the aubergine and melted chocolate.
Pour the mixture into the prepared cake tin and bake for between 30 and 40 minutes until the cake is firm to touch.
Remove the cake (s) from the oven and leave for 15 minutes before turning out onto a cooling rack.
For the icing: beat the melted white chocolate, icing sugar and vanilla essence. Add a little milk to loosen the icing until you get a smooth, spreadable icing.
Cut the cake into 2 cm squares. Decorate each with a daub of white icing topped with a raspberry or blueberry.