This chocolate eggplant cake is unbelievably fudgy and moist, and features no butter or oil. Instead, the cake gets all of its texture from steamed eggplant -- a genius trick that sounds so wrong but tastes so right. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8READ ARTICLE ►► https://f52.co/2xlMtumServes: 8Prep Time: 30 minCook Time: 15 minIngredients: Vegetable or other neutral oil, for the pan1 pound eggplant, peeled and cut into 1-inch cubes10 ounces bittersweet chocolate, broken or chopped into pieces2/3 cup wildflower honey1/3 cup cocoa powder, plus extra for dusting1/3 cup almond flour1 tablespoon all-purpose flour2 teaspoons baking powder3/4 teaspoon kosher salt3 large eggsWhipped cream for serving (Knauer adds a tablespoon or two of maple syrup and a pinch of salt to his)FULL RECIPE ►►https://f52.co/2QIwAG3CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.