2 Cook the aubergines by puncturing their skins erratically here and there with a skewer, then placing them in a bowl covered with cling film. Microwave on high for 8 minutes until the vegetables are cooked and limp. Discard any water at the bottom. Leave the aubergines to stand in the bowl until they are cool enough to handle.
3 Next, skin (I find that the tip of a knife does the job) and purée the aubergines in the blender. Once the warm aubergine is puréed and smooth, add the chocolate, which will mingle and melt slowly. Set aside, covered once again in cling film, until all the chocolate has melted.
4 In a large bowl, whisk up all the other ingredients for a minute until well introduced to each other and slightly tipsy (bubbly). Fold the melted chocolate and aubergine mixture into the bowl with all the other ingredients. Don’t be afraid of being a little brutal with the spatula – they will get on and fuse.
5 Pour the mixture into the prepared tin and place it in the bottom of the oven for 30 minutes, by which time your kitchen will just sing with the smell of hot chocolate.
6 Remove the cake from the oven and let it cool in its tin for 15 minutes before turning it out on to a wire rack and peeling off the parchment. Quickly turn it the right way up again and sit it on a plate to avoid any scars from the rack.
7 Sieve a little cocoa powder over the top of the cake before cutting yourself a slice and letting the medicine work its magic.