This is by far one of my favorite desserts. If it’s summer I serve it with ice cream and if it’s winter I serve it with freshly made whipped cream. It goes well with strawberries or raspberries and if you’re feeling especially indulgent you can just top it off with ice cream toppings like caramel or even melted white chocolate.
I used to not make it that often because I hated to use the crock pot just for dessert–even if it is the most phenomenal dessert you‘ve ever tasted in your entire life. But now that I have two crock pots, I’m just waiting for the perfect day to make it. I got this recipe from Family Fun magazine and it’s one of the few that I didn‘t tinker with too much. It’s simply too delicious to consider altering. With that said, enjoy!
You will need:
1 cup flour
2 tsp baking powder
6 tbsp of butter
2 ounces of semisweet chocolate squares
1 cup of sugar (divided)
1/3 cup plus 3 tbsp of Dutch processed cocoa (of course you can go for the cheap stuff–but this is soooooo much better)
1 tbsp vanilla extract
1 tbsp almond extract
1/4 tsp salt
1/3 cup of milk
1 egg yolk
1/3 cup brown sugar
1 ½ cups of very hot water
1. Coat the inside of a 2 1/2- to 5-quart slow cooker with cooking spray.
2. Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate. I usually heat the butter until boiling and then add the chocolate and stir constantly until melted.
3. Whisk into the melted chocolate: 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, almond extract, salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed.
4. Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining 1/3 cup of sugar, 1/3 cup of cocoa, and the hot water until the sugar is dissolved.
5. Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hours, depending on the size of the crock pot.
6. Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you’ll know it’s ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. Make sure that when you check you don’t let the condensed steam drip onto your cake!
7. When it’s done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.
(Note: the cake’s cooking time and final appearance will vary depending on your crock’s size.)