CHOCOLATE ALMOND CAKE
This delicious cake was created by Johannesburg nutritional chef Matthew Ballenden.
2 small loaves (10 slices each)
cocoa powder for dusting
400 g brinjals, pricked with a fork
400 g dark chocolate (70% cocoa solids), broken into pieces
50 g good-quality cocoa powder
60 g ground almonds
200 g raw honey (see tip on page 64)
10 ml (2 t) baking powder
2 ml (½ t) sea salt
10 ml (2 t) brandy
extra cocoa powder and chocolate shavings to serve (optional)
1 Preheat the oven to 180 °C. Grease 2 small loaf tins or a 23 x 7 cm loose-bottom baking tin with oil and dust with cocoa powder. 2 Microwave the brinjals for 15 minutes or until completely soft. Purée in a food processor until smooth. Add the chocolate and blitz until the chocolate has melted. 3 Add the remaining ingredients except the extra cocoa powder and chocolate shavings and mix well. 4 Pour into the prepared tin(s) and bake for 30 minutes. 5 Cool in the tin(s) for 15 minutes then turn out on a wire rack to cool completely. 6 Dust with extra cocoa powder and spread chocolate shavings on top before serving, if using.