Chocolate Mud Cake

Keeping it Real with Chef Shine

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

1. Preheat oven at 400°F (200°C).
2. Steam eggplant, weigh out 370 grams.
3. In a separate small saucepan or double-boiler, melt chocolate and coconut oil together. 
4. Blend dates, cacao powder, salt, maple syrup, bicarb soda, baking powder, and flour into a food processor.  
5. With a slightly oiled spoon, scoop mixture into an oiled/floured/lined muffin molds. 
6. Bake for 8 to 10 minutes.
7. 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.