Ingrédients pour Crock Pot Chocolate Mud Cake
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup (2 sticks) unsalted butter
- Semisweet Chocolate
- 1 ½ cups granulated sugar (⅔ cup + ½ cup)
- Dutch Processed Cocoa Powder
- Vanilla Extract
- ¼ teaspoon salt
- ½ cup milk
- 1 large egg yolk
- Brown Sugar
- ½ cup boiling water
- Whipped Cream
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Comment préparer Crock Pot Chocolate Mud Cake
- Generously grease a 2-5 quart slow cooker or crock-pot with cooking spray.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour and 2 teaspoons baking powder. Set aside.
- In a large bowl, melt 1 cup (2 sticks) unsalted butter and 1 cup semi-sweet chocolate chips in the microwave in 30-second intervals, stirring until smooth, or in a double boiler over simmering water. Mix well.
- Whisk in ⅔ cup granulated sugar, 3 tablespoons unsweetened cocoa powder, 1 teaspoon vanilla extract, ¼ teaspoon salt, ½ cup milk, and 1 large egg yolk until fully combined.
- Gradually add the dry flour mixture to the wet ingredients, stirring until just combined. Do not overmix.
- Pour the batter into the prepared slow cooker and spread evenly.
- In a medium bowl, whisk together ½ cup granulated sugar, 2 tablespoons unsweetened cocoa powder, and ½ cup boiling water until the sugar is completely dissolved.
- Carefully pour the chocolate sauce over the batter in the slow cooker.
- Cover and cook on high for 1-2 hours, or until a toothpick inserted near the center comes out with moist crumbs (cooking time will depend on the size of your slow cooker). The cake will be moist and sitting on a layer of molten chocolate; it's done when the edges pull away from the sides.
- Turn off the slow cooker and remove the lid.
- Let cool for at least 25 minutes before serving. (For a firmer cake, cool longer.)
- Serve warm in bowls, topped with whipped cream or a scoop of your favorite ice cream.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
182g
Fat
58g
Carbs
23g
