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The World’s Most GOOEY Chocolate & Aubergine Melting Middle

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Inspired from Harry Eastwood’s book, here is our plant-based adaptation of Kim’s absolute favourite dessert: the oozy chocolate molten cake. Comforting, light and cakey on the outside with the most amazing creamy melting chocolate on the inside!

 
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chocolate melted middle pudding with cookies on a plate
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vegan USP icongluten free USP icondairy free USP icon

Ingredients:

200g aubergines
150g chocolate (we prefer it dark!)
25g cacao powder
15g ground almonds
15g gluten-free flour (we love Dove Farm’s)
70g aquafaba
80g agave (or feel free to use what you have in your cupboard! No big deal!)
1 tbsp baking powder
Pinch of salt

Utensils:
2 small (10-15 cm) or 1 medium (20cm) cake tins (ideally with a removable base)
Hand mixer (to beat the aquafaba)
1 food processor

 

chocolate pudding with cookies and dairy free ice cream on a plate -
 

Method:

  1. Wash & chop the aubergines in dice (no need to peel) à steam until cooked à blitz in food processor until you get a smooth puree
  2. Melt the chocolate, and mix in the aubergine puree + all the other ingredients except the aquafaba
  3. Drain the aquafaba from a tin of chickpeas, add the cream of tartar and whip until white and fluffy (like whipped egg whites, but softer!) à Delicately mix into the main mix
  4. Pour into a cake tin lined with baking paper
  5. Bake in the oven (pre-heated at 180C) for 15- 20 minutes (or 10-15 min for 2 small tins). The edges must be crisp, but the centre must still be VERY moist / soft J: if it starts getting firmer, stop baking.
  6. Remove from the oven & serve still hot! It’s soooooo goey inside you don’t need to add anything!!