Chocolate Mud Cake slow cooker
As the person who tests many
of the recipes we publish,
Amy Hamel has been asked to
cook any number of dubious
dishes. Still, even she was
wondering what we were
thinking when we asked her
to develop a chocolate cake
that could be baked in a
slow cooker. Why bake in
a slow cooker? It's a fun
novelty, and kids love the
whole idea, but the real
proof is in the tasting.
Drawing from a number of
hot-fudge-brownie cake
variations, Amy created
a dessert so moist and
chocolaty, "it's like
getting to lick the batter
from a whole cake," as one
of our tasters said. But
Amy's daughters may have
offered the most eloquent
testimony. They said nothing,
but simply hovered over the
crock, each with a spoon in
hand and a chocolaty smile
on her face.
Ingredients
1 cup all-purpose flour
2 teaspoons baking powder
6 tablespoons butter
2 ounces semisweet chocolate (or 1/3 cup chocolate chips)
1 cup sugar (2/3 cup & 1/3 cup, added separately)
3 tablespoons plus 1/3 cup Dutch-processed cocoa
1 tablespoon vanilla extract
1/4 teaspoon salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
11/2 cups hot water
Whipped cream or ice cream
Instructions
1.Coat the inside of a 2 1/2- to
5-quart slow cooker with cooking
spray. (Note: the cake's cooking
time and final appearance will
vary depending on your crock's size.)
2.Whisk together the flour and baking
powder in a medium bowl and set aside.
In a large bowl, melt the butter and
chocolate in the microwave or over
a pan of simmering water and mix well.
3.Whisk in the 2/3 cup of sugar, 3 tablespoons
of cocoa, vanilla 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 sugar, cocoa, and
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.
(As you check, try not to
let the condensed steam
from the lid drip onto
the 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.
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