Chocolate Eggplant Torte
When you think of chocolate cakes with vegetables, things like zucchini and beets usually come to mind, but the humble eggplant brings subtle flavor and moisture as well as any other summer veggie. Chocolate with eggplant is a concept from the Italian Amalfi coast, where fried eggplant is served smothered in melted chocolate, often with the region’s signature citrus candied alongside. This rich, fudgy (yet surprisingly light) torte combines “melanzane” and “cioccolato” in a more approachable form, and is perfect for a late summer special occasion. Using a blender achieves a perfectly smooth texture that a food processor can't replicate. It's fairly perfect on its own, but a little whipped cream and fresh berries sure don't hurt.
1 lb Asian or mini eggplant, cut into 1” chunks
10 oz dark chocolate, chopped, or bittersweet chocolate chips
⅔ cup maple syrup or ¾ cup sugar
3 eggs
1 tsp vanilla extract
⅓ cup cocoa powder
⅓ rounded cup almond meal
2 tsp baking powder
¾ tsp salt
Place eggplant chunks in a steamer basket over boiling water and steam for 20 minutes, until very soft. Place in blender and set aside to cool slightly, reserve water used for steaming and keep at a low simmer, then set chocolate in a metal or glass bowl over top and gently melt, stirring often (you can also melt the chocolate in a microwave by heating for 30 seconds to get it started, then stirring and heating in 10 second bursts until melted, stirring well between each burst). Preheat oven to 350 and lightly grease a 9 or 10” springform or regular round cake pan. Place a circle of greased parchment paper on the bottom of the pan and set aside. Add melted chocolate to blender with eggplant and blend on low until fully pureed and incorporated, scraping thoroughly as needed. With blender on low, drizzle in syrup, followed by individual eggs and vanilla. Scrape to fully incorporate. Combine all dry ingredients in a medium bowl and whisk to evenly distribute, then add to blender and blend on low, stopping to scrape as needed to achieve a smooth batter (you may need to stir the dry ingredients into the batter). Try not to introduce air bubbles. Pour batter into prepared pan and bake for 35-40 minutes, until edges are slightly cracked and center is set with a little jiggle to it (a cake tester or skewer inserted in the middle should have a few moist but not wet crumbs clinging to it). Allow cake to cool for 10 minutes in pan set on a rack, then run a thin knife around the edge, release and remove springform if using, and flip onto rack. Carefully peel parchment off the inverted bottom. Cake can be left to cool to slightly warm upside down, then flip onto a plate and refrigerate for a few hours or overnight. Allow to come to room temperature and dust with additional cocoa powder before serving.