This recipe is adapted from one from Harry Eastwood’s book, Red Velvet Chocolate Heartache, a fantastic baking book, all the recipes of which involve some sort of vegetable. The aubergine here makes the cake amazingly moist without being too rich. It has the added benefits of being low in calories and gluten free.

2 small whole aubergines (about 400g)

300g dark chocolate, chopped

50g cocoa powder

60g ground almonds

3 eggs

150g clear honey

2 tsp baking powder

Pinch of salt

1 tbsp brandy
Line a tin with parchment and lightly brush with vegetable oil. Cook the aubergines by puncturing the skins erratically with a sharp knife, then place them in a bowl covered with clingfilmin in the microwave on high for 8  mins. Discard any water in the bottom and let them stand until they are cool enough to handle. Next, skin the aubergines with a sharp knife.

Puree the aubergines in a blender.

Add the chocolate, which will melt, and puree a bit more to ensure everything is melted and combined. Set aside.

In a large bowl, whisk together all the other ingredients until bubbly. Fold in the aubergine and chocolate mixture until completely combined.

Pour into the prepared tin and cook at 180C in the bottom of the oven for 30 mins. Allow to cool for 15 mins in the tin, then transfer to a plate. Seive a little cocoa powder over the top before serving with creme fraiche.