• Chocolate and Eggplant Cake (Torta di Melanzane al Cioccolato)

    2 votes
    Chocolate and Eggplant Cake (Torta di Melanzane al Cioccolato)
    Prep: 40 min Cook: 30 min Servings: 8
    by Evelyn Scott
    106 recipes
    A delicious and different way to use all those eggplants we soon will have from either our own, or from our friends gardens.


    • 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


    1. Grease and line a 8 inch (20 cm) loose-bottomed cake tin.
    2. Thinly slice the eggplants.
    3. Sprinkle with salt, put in a bowl, cover and weigh down.
    4. Leave for 30 minutes.
    5. Rinse the eggplant slices and pat dry.
    6. Dust in the flour and then dip into the beaten eggs.
    7. Heat a frying pan and add the olive oil.
    8. When the olive oil is hot, add the eggplant slices,
    9. about 6 slices at a time, and fry for 2-3 minutes, turning once, until golden.
    10. Drain on kitchen paper.
    11. Melt the chocolate and butter together.
    12. Place a layer of eggplant in the bottom of the prepared tin.
    13. Spread over some of the chocolate mixture and then some cherry conserve.
    14. Continue layering, ending with a chocolate layer.
    15. Leave in a cool place, but not in the fridge,
    16. until the chocolate has set.
    17. To serve, sprinkle with sifted icing sugar.

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