An innovative cake that combines the flavor of eggplant with the intense taste of chocolate.
Step 1 of 4: Cook the eggplants in the oven or air fryer at 175°C for 10 minutes, let them cool, and scoop out the flesh.
Step 2 of 4: Add all the ingredients.
Step 3 of 4: Blend until the ingredients are well combined.
Step 4 of 4: Spread into a 20 cm pan and bake in the oven or air fryer at 175°C for 40 minutes.
Recipe by
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel · Allergens detected: Gluten
| Average values | Per serving95 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 704 kJ168 kcal | 741 kJ177 kcal |
| Fat | 6.59 g | 6.94 g |
| of which saturated fatty acids | 3.98 g | 4.19 g |
| Carbohydrates | 24.44 g | 25.73 g |
| of which sugars | 19.36 g | 20.38 g |
| Fibre | 3.21 g | 3.38 g |
| Protein | 2.75 g | 2.89 g |
| Salt | 0.03 g | 0.03 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
