Chocolate Mud Cake
Keeping it Real with Chef Shine

Season 1: Ep7

7 mins

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This recipe is really quite fun to make and feed to friends -- a firm favorite with anyone who tries it. I always love the surprise on peoples' faces when they realize it's made with eggplant which provides such a great mud cake-like texture.

Make, bake and enjoy!

Ingredients

(use organic ingredients where possible)

1 medium eggplant
1 cup dark chocolate (or any kind of chocolate preferred)
2 tbsp extra virgin coconut oil
10 medjool dates, pitted
3 tbsp cacao powder
¼ tsp sea salt
2 tbsp maple syrup
½ tsp baking soda
2 tsp baking powder
1 cup gluten-free flour

Directions

Preheat oven at 400°F (200°C).
Steam eggplant, weigh out 370 grams.
In a separate small saucepan or double-boiler, melt chocolate and coconut oil together.
Blend dates, cacao powder, salt, maple syrup, bicarb soda, baking powder, and flour into a food processor.
With a slightly oiled spoon, scoop mixture into an oiled/floured/lined muffin molds.
Bake for 8 to 10 minutes.
Remove and leave to cool for 15 minutes before turning out onto a wire rack to cool and harden further. Cover with icing, or serve 'as is' with coconut yogurt and fresh fruit.

Featuring: Chef Daniel Shine

Audio Languages: English

Subtitles: English