Ian Knauer’S Chocolate Eggplant Cakes Recipe

Name: Ian Knauer’S Chocolate Eggplant Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable or other neutral oil, for the pan; 1 pound eggplant, peeled and cut into 1-inch cubes; 10 ounces bittersweet chocolate, broken or chopped into pieces; 2/3 cup wildflower honey; 1/3 cup cocoa powder, plus extra for dusting; 1/3 cup almond flour; 1 tablespoon all-purpose flour; 2 teaspoons baking powder; 3/4 teaspoon kosher salt; 3 large eggs; Whipped cream for serving (Knauer adds a tablespoon or two of maple syrup and a pinch of salt to his)

Servings: persons

Vegetable or other neutral oil, for the pan
1 pound eggplant, peeled and cut into 1-inch cubes
10 ounces bittersweet chocolate, broken or chopped into pieces
2/3 cup wildflower honey
1/3 cup cocoa powder, plus extra for dusting
1/3 cup almond flour
1 tablespoon all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 large eggs
Whipped cream for serving (Knauer adds a tablespoon or two of maple syrup and a pinch of salt to his)

1
Heat the oven to 350u00b0 F. Brush the cups of a 12-cup muffin tin with vegetable oil. Alternatively, line an 8- or 9-inch-square baking pan with parchment paper and lightly brush the base and sides with vegetable oil.
2
Place the eggplant in a steamer basket set over boiling water and cook until very tender, about 20 minutes. Combine the hot eggplant and chocolate in a blender and puree until the mixture is smooth and the chocolate is melted. Transfer to a large bowl and let cool to warm.
3
Whisk the honey, cocoa, almond flour, all-purpose flour, baking powder, and 3/4 teaspoon salt into the cooled eggplant mixture, then whisk in the eggs till smooth.
4
Pour the batter into the muffin tin cups (about 1/2 cup of batter per cup) or the larger pan and bake until a crust forms around the edges and the entire top is dry but the interior is still moist and jiggly (not liquid or sloshy), about 15 minutes (or about 45 minutes for a larger cake pan). The cakes will puff in the oven but settle as they cool.
5
Remove the pan from the oven and let the cakes cool until firm but still slightly warm in the pan on a rack. Loosen the sides of each cake with a knife or offset spatula, remove the cakes onto a serving plate, and optionally sprinkle with additional cocoa powder. (If using a larger cake pan, let cool completely in the pan before inverting onto a serving plate.) Serve the cake warm or at room temperature, topped with whipped cream.

792

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Vegetable or other neutral oil, for the pan, 1 pound eggplant, peeled and cut into 1-inch cubes, 10 ounces bittersweet chocolate, broken or chopped into pieces, 2/3 cup wildflower honey, and more.

Yes, Ian Knauer’S Chocolate Eggplant Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ian Knauer’S Chocolate Eggplant Cakes

How did you like this recipe?

Frequently Asked Questions