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Weight Loss Celebration Recipe: Heartache (Aubergine) Chocolate Cake

Taken from ‘Red Velvet Chocolate Heartache’ by Harry Eastwook a book full of gorgeous cakes with hidden vegetables

Be warned this cake is very rich!



2 small aubergines (weighing roughly 400g)

300g best dark chocolate (minimum 70% cocoa solids essential), broken into squares

50g good-quality cocoa powder, plus extra for dusting

60g ground almonds

3 medium free-range eggs

200g clear honey

2 tsp baking powder

1/4 tsp salt

1 tbsp brandy


You will need

A 23cm diameter x 7cm deep loose bottomed tin

A skewer

A microwave

A blender



1. Preheat oven to 180 degrees centigrade/350 F/gas mark 4. Line the tin with baking parchment and lightly brush the base and sides with a little oil

2. Cook the aubergines by puncturing the skins erratically here and there with a skewer, then placing them in a bowl covered with cling film. Microwave on high for 8 minutes or until the vegetables are cooked and limp. Discard any water at the bottom. Leave the aubergines to stand in the bowl until they are cool enough to handle.

3. Skin aubergines and puree in a blender. Once smooth and warm add the chocolate and let it melt in slowly. Cover again with cling film and set aside until all chocolate has melted (not lumps).

4. Whisk all the other ingredients together in a large bowl. Add the aubergine mixture. (this mix will be thick, don’t worry)

5.  Pour the mixture into the tin, place in the bottom of the oven and cook for 30 minutes.
6. Remove from the oven. Let it cool in the tin for 15 minutes before turning out onto wire rack and peeling off the parchment. Quickly turn it the right way up and sit on a plate to avoid scars from the rack.

7. Sieve a little cocoa powder over the top of the cake before cutting.



If you don’t have a microwave peel and cube the aubergines and cook them with a tiny splash of water on the hob. Discard water before whizzing.

Make sure the aubergine has definitely melted the chocolate. This may require putting the aubergines back into the microwave for 30 seconds to make sure they are warm enough.

Be careful to unmould the cake when cool not warm as it is very delicate


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