slice the aubergine in half length ways, scar with a fork all over, and sprinkle a pinch of salt on top.(this will weep the aubergine and withdraw any bitterness).leave for ten minutes then pat dry with a teatowel.
place the aubergine in a microwaveable dish, cover with clingfim and heat on full power for 5 minutes or until soft and squidgy.
drain any liquid off the aubergine then place it into a food processer, blend with the chocolate and butter until the chocolate is melted.
add this mix to the rest of your ingredients( or blend it all together if it all fits inside your blender). now place in a greased baking tin and cook in a preheated oven at 180 c for 25 minutes.
let the cake sit in the tin for ten minutes before turning onto a wire rack.
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