Baked Aubergines in Chocolate

Ingredients

• 12 finger aubergines, washed

Chocolate sauce:

• 5 tablespoons brandy
• 17 ounces (500ml) double cream
• 8 ounces (200 grams) best-quality cooking chocolate (70 percent cocoa solids), finely chopped
• 3 tablespoons sugar

Filling:

• 8 ounces (225 grams) ricotta cheese
• 4 ounces (115 grams) candied fruits, roughly chopped
• 1 tablespoon sugar
• 4 ounces (115 grams) best-quality cooking chocolate (70 percent cocoa solids), chopped
• Fresh raspberries, to serve

Directions

Fill a saucepan with boiling water and place a bamboo steamer over it. Place the aubergines in a single layer in the steamer, put a lid on, and steam for about 5 minutes until softened. Remove from the heat and allow to cool.

To prepare the chocolate sauce, simmer the brandy on a high heat, pour in the cream and turn off the heat. Once the cream is tepid, add the chocolate and sugar and stir in until it is all melted.

Prepare the filling by mixing the ricotta with the candied fruits. Sweeten with the sugar and mix in the chocolate.

Run a knife along each aubergine to create a pocket (do not cut all the way through), then open out and fill with the ricotta. Fill each aubergine and arrange in a serving dish with the stalks sticking out. Whisk the chocolate sauce, pour over the aubergines (not covering the stalks), and chill in the refrigerator for 3 hours.

To serve, spoon onto a plate and serve with fresh raspberries.

(c) Jamie Oliver 2003