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Chocolate and Eggplant Cake
Chocolate and Eggplant Cake
(Torta di Melanzane al Cioccolato)
 
 
Ingredients:

1 large or two medium eggplants
2 oz (50 grams) plain white or Italian type 00 flour, for dusting
3 free range eggs, beaten
2-4 tablespoons (30-60ml) extra virgin olive oil
14 oz (400 grams) dark chocolate with 70 per cent cocoa solids
1 oz (25 grams) unsalted butter
4 tbs (60 ml) cherry conserve or jam
Icing sugar (infused with a vanilla pod), for sprinkling 

Directions:

Grease and line a 8 inch (20 cm) loose-bottomed cake tin.

Thinly slice the eggplants.

Sprinkle with salt, put in a bowl, cover and weigh down.

Leave for 30 minutes.

Rinse the eggplant slices and pat dry.

Dust in the flour and then dip into the beaten eggs.

Heat a frying pan and add the olive oil.

When the olive oil is hot, add the eggplant slices, about 6 slices at a time, and fry for 2-3 minutes, turning once, until golden.

Drain on kitchen paper.

Melt the chocolate and butter together.

Place a layer of eggplant in the bottom of the prepared tin.

Spread over some of the chocolate mixture and then some cherry conserve.

Continue layering, ending with a chocolate layer.

Leave in a cool place, but not in the fridge, until the chocolate has set.

To serve, sprinkle with sifted icing sugar. Seves 8 to 10.

That's it!
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