"This cake is sad. It's dark and drizzling down the window panes. She puffs her chest in hope when she goes into the oven; she then breaks, like a chest heaving a sob. This is why Aubergine (the Eeyore of the vegetable world) is the right kind of friend to hold your hand." - Harry Eastwood - Red Velvet & Chocolate Heartache

2 small whole aubergines/1 large weighing 400g
300g best dark chocolate you can find (minimum 70% cocoa solids) broken into pieces
50g good quality cocoa powder
60g ground almonds
3 medium eggs
200g clear honey (I used seggiano chestnut honey)
2 tsp baking powder
1/4 tsp salt
1 tbsp brandy

1 x 23cm diameter x 7cm cake tin
A skewer
A microwave
A blender (I used a stick blender)

Preheat the oven to 180C/350F/Gas 4.
Line the tin with baking parchment and lightly grease the base and sides.
Cook the aubergine: prick all over with a skewer, place in a microwaveable bowl, cover with cling film and cook on a high heat in the microwave for 8 minutes until limp.
Leave until cool enough to handle then skin, discarding any water.
Purée in the blender and then add in the chocolate. Heat a little more in the microwave if the chocolate needs help melting.
Whisk all the other ingredients together in a large bowl.
Add the aubergine mixture. (this mix will be thick, don't worry)
Pour it into the tin, place in the bottom of the oven and cook for 30 minutes.
Remove from the oven. let it cool in the tin and then invert it onto a rack to finish cooling.

UNBELIEVABLY rich. Oh my. I had to make it in a square tin as my round tins were not deep enough, but it worked well. Do not over cook it, really. It is like a super rich, squidgy, honey scented brownie.