Heartache Chocolate Cake with homemade banana, caramel and choc-chip ice cream, a photo by bearwithaspoon on Flickr.
Happy New Year to you!!! And what better way to kick off 2012 than with a chocolate cake? Before you throw up your hands in detox horror, dear reader, I should point out that this isn’t just ANY old chocolate cake – this is Harry Eastwood’s Heartache Chocolate Cake (from her wonderful book “Red Velvet Chocolate Heartache”) and the main ingredient is not the flour or butter we all know and love so much but…wait for it…aubergine!! Yes, you read that right – the main ingredient in this cake is cooked aubergine. Not that you’d ever know it from the taste. Now, living in France, not a week goes by when we’re not treated to someone’s “new” version of the *almost* flourless choccie cake and, game old bear that I am, I’ve had a stab at making most of ‘em. Well let me say, hand on heart, that this is the best I have ever done, the first that has kept that slightly mousse-y texture with a bit of structure. To be fair, my version is probably a little more mousse-y than Harry intended, as I didn’t actually have the 50g of cocoa powder she calls for. But there you go. Sadly, she seems to have removed the recipe from her own website, but you can find it here in all its glory. And don’t worry, it really is a doddle to throw together. In fact, it was so quick that I decided to make some of Glynn Christian‘s easy ice cream to go along with it. You don’t need a machine or any paraphernalia – just whisk half a tin of condensed milk with a couple of spoons of lemon juice, add a similar quantity of cream and whizz until it’s just starting to hold its shape. I added a couple of mashed bananas, some choc chips and some dollops of homemade caramel (made in the microwave using the rest of the condensed milk and some golden syrup). Pop it in the freezer and…well, that’s it. Your very own chunky monkey. If that doesn’t get rid of the January blues, don’t worry, I’ve got some more tricks up my sleeve so watch this space