An eggplant snack cake is no longer surprising. But the dessert option, probably, will cause complete bewilderment and great surprise for the majority. In our family, this cake has been a kind of tradition for several years, because it is possible to cook it only during the eggplant ripening season and this is the first dish on the list of plans for blue ones.
In addition to eggplant fans and non-fans alike, this cake will be especially appreciated by people who have gluten intolerance, as it is prepared without the participation of ingredients containing it. And even a slice of this eggplant dessert can easily be afforded, due to the lower calorie content, for those who find it very difficult to give up cakes, cookies and rolls in the fight against extra pounds.
Ingredients:
For cakes:
Eggplant - 1400 g
Water - 500 ml
Sugar - 250 g
Cinnamon - 1 pinch
For filling:
Cottage cheese - 500 g
Chicken eggs - 2 pcs.
Salt - 0.5 tsp l.
Vanillin - 1 g
For the sauce:
Milk - 150 ml
Bitter chocolate - 180 g
Preparation:
Step 1: Prepare the required ingredients. It is possible to lower the calorie content of the cake a little more by using low-fat cottage cheese. But replacing dark chocolate with dark or milk, on the contrary, will add calories.
Step 2: Peel the washed eggplants and cut them into thin slices along the length of the fruit with a knife. Ideally, their thickness should be no more than 2-3 mm. You can use a wide grater blade or a vegetable peeler for cutting, but in this case it is better to take vegetables with the least amount of seeds.
Step 3: In a wide saucepan, so that you can boil a large number of eggplant slices at the same time (you can in two pots) and cook the syrup. To do this, bring water to a boil, add granulated sugar and add a pinch of cinnamon. Cook until sugar is completely dissolved. In the absence of ground cinnamon, you can boil the stick, but it is important to remove it in time so that the degree of saturation of the syrup with its aroma corresponds to personal taste preferences.
Step 4: It is necessary to dip the plates into the syrup in batches, boiling them, depending on the thickness, for 3-5 minutes. If during the cooking process they are not completely immersed in the syrup, then they must be turned over so that both sides are boiled. Using a slotted spoon or fork, to drain the excess syrup, put the boiled plates first on a dish. Leftover syrup can be stored in the refrigerator and used in other dishes. It may seem that this is a long and laborious process, but in reality everything is simple, you just need to get used to it.
Step 5: Rub the cottage cheese through a sieve or punch with a blender. Add chicken eggs, salt and vanillin, mix thoroughly. You can use the same blender. If the cottage cheese is dry, then add sour cream, but not more than 3 tbsp. l. If desired, it can be replaced with ricotta, but then, depending on its consistency, you may need only 1 egg and, of course, without sour cream. The mass should not turn out to be too liquid.
Step 6: In another small heat-resistant container (saucepan, saucepan, bowl), bring milk to a boil. Dip the broken chocolate into it and, stirring constantly, cook with low heat until thick. When it cools, the sauce may begin to harden, so you shouldn't delay the process of assembling the cake for a long time.
Step 7: The optimal size of a baking dish is 25–27 cm (no more) and with a high side. You should not take a smaller diameter either, since the cakes will turn out to be thick, which can affect the taste in the direction of deterioration. Better to take a detachable or silicone. As a last resort, you can use a whole one, but then it is better to serve the cake straight in the form, similar to the casserole, since it is very difficult to remove it from it without damaging its integrity. The detachable form on the outside (!!!) should be wrapped in foil, as syrup may leak during the baking process. Lubricate the mold with butter and sprinkle with granulated sugar, silicone - no need. Lay out 1/3 of the volume of the prepared eggplant plates in rows, starting from the outer circle to the center with an overlap.
Step 8: Put half of the curd filling on the resulting cake, flatten. Place the chocolate sauce on top and smooth. Next - the second third of the eggplant is similar to the first layer. The remaining curd filling and sauce on top are laid on them. Finish with a layer of eggplant. A few strips can be left to create flowered curls in the center. Sprinkle the cake with a small amount of granulated sugar on top.
Step 9: Bake in a preheated oven to 180 degrees for 35-40 minutes. If, during baking, the syrup with chocolate rises to the top layer, then before cooling it will be necessary to spread them over the entire surface with a culinary brush. Cool the finished cake in the form and put it in the refrigerator overnight. During this time, it will infuse, it will come out of shape more easily and it will be easier to cut.
Step 10: Dessert eggplant cake is ready. If its top is disguised, for example, with melted chocolate, or cut into portions in advance, the tasters may not be able to unravel the secret ingredient - eggplant.
Bon Appetit! And let it be delicious for you!
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