Dark Chocolate Almond Eggplant Torte (Vegan)
Servings: 8 servings
Calories: 50kcal
This recipe is adapted in a roundabout way from a recipe in the Red Velvet Chocolate Heartache cookbook. This recipe makes the richest, blackest, most fudge-y cake you can't resist if gooey brownies are your thing. Yes, you read that right, eggplant is a main ingredient. It takes the place of both eggs as a binder and oil for moisture. It simply gives and earthy depth and stickiness to the flavor and texture. Serve with a sprinkling of sliced almonds and an drizzle of chocolate ganache made with plant based creamer. You couldn’t ask for anything more delicious.
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Equipment
- 2 Medium Bowls One for wet and one for dry ingredients.
- Food processor or mini chopper
- Small sheet pan
- Pan for baking torte one 10 inch round cake pan, a loaf pan, cupcake pan or two 5 inch round cake pans.
- Parchment Paper
- Spatula and spoons for mixing
Ingredients
Torte
- 1 1- lb eggplant
- 150 grams dark chocolate I used 100% cacao
- 1 banana ripe, medium size
- ⅓ cup maple syrup
- 2 tablespoons unfiltered honey
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ cup good quality raw cacao powder
- ¾ cup almond flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- Cooking spray for greasing pans
- Dark chocolate ganache for garnish
- Sliced toasted almonds for garnish
Garnishes
- 8 oz Dark chocolate chips
- 2 tablespoons Plant based Creamer
- 4 oz Sliced almonds
Instructions
Torte
- Grease a 10-inch round pan (or two 5-inch round) or muffin pan for individual tortes. Line with parchment paper.
- Heat your oven to 375F. Line a sheet pan with parchment paper. Slice the eggplant lengthwise in half. Place on the sheet pan, cut side down. Bake the eggplant until baked through and very soft, about 20-30 minutes. Once baked to fork tender, remove the eggplant from the oven and cool. Keep the oven’s heat to 350F. Once cooled, scrape the eggplant from the inside out of its skin.
- While the eggplant bakes, melt 150 grams of chocolate over boiling water in a double boiler or microwave in two one-minute intervals.
- Add baked eggplant, banana, maple syrup, honey, and melted chocolate to a food processor. Puree until smooth. Move the mixture to mediums sized bowl. Fold in vanilla and almond extracts.
- In a smaller bowl, sift to combine the cacao powder, almond flour, cream of tartar, baking soda, and salt. Mix well, Add eggplant puree into the dry ingredients and stir until just combined.
- Pour into the greased loaf pan of choice lined with parchment paper. Bake at 350F for 40 minutes. The surface will rise, then fall and separate from the sides.
- Remove from the oven, let cool in the pan. Transfer the cake to a plate.
- Refrigerate for a minimum of one hour to set the cake. Transfer to a serving plate and garnish with almonds and chocolate ganache. Slice, serve, and wait for the praise!
Prepare Garnishes
- Preheat oven to 350℉. Place sliced almonds on a baking dish and place in the oven until just turning brown. Watch carefully or they will burn.
- Combine plant-based creamer and dark chocolate chips in a small saucepan over low heat.
- Drizzle the torte with the ganache and sprinkle toasted almonds on top.
Notes
The torte requires cooling for approximately two hours before you want to serve it, so plan ahead!
Nutrition
Calories: 50kcal
