Guilt-less Desserts & Treats for your Family
This Chocolate Pavlova Cake is not a chocolate pavlova that looks like a cake. It’s a chocolate cake with a pavlova baked on top. The name is a bit confusing. Sorry, but I do promise you that it’s very tasty.
When we ate this cake the kids and I played a little prank on my husband. He hates eggplant (although will eat it in my fav casserole; pretty sure it’s a mind over matter dislike) so we didn’t tell him that the base of this Chocolate Pavlova Cake was this Chocolate Eggplant Cake. We let him eat a few bites before the laughter exploded around the table. Whilst he thoroughly enjoyed the cake he couldn’t bring himself to like it once he found out it’s secret ingredient.
So it’s not just the little kids that need to be tricked into eating their veggies!
The Chocolate Cake part of this Chocolate Pavlova Cake is made from mushy Eggplant. A whole eggplant is baked in an oven for about 25 minutes until it is soft and mushy under the skin. Once the eggplant has cooled down remove the skin and use the insides to make your cake. And don’t worry; you can’t taste it or see it after it’s been blended with the other ingredients. You could swap to another Chocolate Cake, like this 1 bowl GF Chocolate Cake or the trusty Sweet Potato Chocolate Cake version. Just remove it from the oven 5 minutes before normal cooking time and add the pavlova.
Making Pavlova without bucket loads of sugar is hard and unfortunately the end product won’t be like the large pavs mum used to buy at Coles (and my brother would eat an entire one by himself!). Using a liquid sweetener can mean the pavlova can be a bit chewy may weep a bit once it’s a day or 2 old, but it does still taste great. You can swap the liquid sweetener for granulated sugar if you like.
Once the Chocolate Pavlova Cake has cooled then go crazy decorating it. I have used whipped coconut cream and fresh fruits, but you could grate chocolate on top or even pour chocolate fudge sauce on top. Yes. That is what I’ll do next time.
Chocolate Pavlova Cake
Chocolate Eggplant Cake
- 1 large/medium sized Eggplant baked whole in moderate oven for 20-30 minutes or until super mushy and gooey inside. You will need 2/3 Cup of mushy eggplant.
- 1/2 Cup Oil I’ve used Olive OIl but you can use melted coconut oil or any other oil without a strange taste
- 1/2 Cup Maple Syrup/Rice Malt Syrup
- 4 teaspoons Vanilla Extract
- 1/2 teaspoon Salt
- 6 Eggs
- 3/4 Cup Cococa
- 1/2 Cup Coconut Flour
- 1/4 Cup Arrowroot
- 3 teaspoons Baking Powder
- 2 Egg Whites
- 1/3 Cup Maple Syrup/Rice Malt Syrup
- 2 teaspoons Vanilla Extract
- 1 teaspoon Arrowroot Cornflour can be used
- 1/2 teaspoon Vinegar
- 1 1/2 Cups Coconut Cream Place an opened can of coconut cream/milk in the fridge overnight. Scoop off the thickened cream and discard the watery remains.
- 2 teaspoon Maple Syrup
- 2 teaspoon Vanilla Extract
Chocolate Eggplant Cake
- Preheat the oven to 180C/360F.
- Line and grease a 20cm/8 inch round cake tin.
- Remove the skin from the baked eggplant and scoop out the mushy flesh. You will need 2/3 Cup of mushy eggplant goodness (but not the tough skins).
- Place the eggplant in a blender and process until mushy. Add the oil, maple syrup, vanilla, salt and 1/2 Cup of cocoa. Blend until smooth. This can also be done with a hand blender.
- In a large bowl lightly whisk the eggs by hand. DO NOT over whisk/mix.
- Whisk in the chocolate eggplant mix until combined.
- Sift and stir through the dry ingredients (including the remaining cocoa) until combined. Make sure that there are no lumps of coconut flour remaining.
- Pour the mixture into the prepared cake tin and bake for 25 minutes. Remove and immediately add the Pavlova mixture to the top of the cake.
- Reduce the oven temp to 140C and bake for a further 30 minutes.
- Turn the oven off and leave the oven door ajar until the cake has cooled.
- Top with whipped cream and fruit.
- Start to make the Pavlova when the cake is halfed cooked. That way it will be ready to be used. The Pavlova mix needs to be made and then spread over the cake immediately.
- Place the egg whites, sweetener and vanilla in a clean bowl of a kitchen stand mixer. Whisk on high for 5-8 minutes until firm. Gently add the arrowroot and vinegar and whisk until just combined.
- In a bowl of a kitchen stand with a whisk attachment, add the thickened coconut cream, maple syrup and vanilla extract and whisk on high until thick.
- Place the cream in the fridge and allow to thicken before using (allow 4 hours)