This cake is very similar to a chocolate soufflé, only it’s made in a slow cooker! If your slow cooker is hard to clean, you may want to cook this in an oven-proof container (just make sure it fits before hand).
Molten Chocolate Cake is something I will make again, and again. I should just be sure to make it when we have guests over so my husband and I don’t eat the whole thing ourselves. Oops.
1 cup all-purpose flour
2 teaspoons baking powder
4 tablespoons butter
3 ounces semi-sweet chocolate (or 1/3 cup chocolate chips)
1 cup brown sugar
3 tablespoons plus 1/3 cup cocoa powder
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 teaspoon salt
1/3 cup milk
1 egg, beaten
1/3 cup sugar
1 cup hot water
- Grease the inside of a 2.5- to 5-quart slow cooker with butter (or oil).
- Mix together the flour and baking powder in a large bowl and set aside.
- Melt the butter and chocolate. Using a microwave, heat for 30 seconds at a time or use a double boiler to melt chocolate. Once melted, mix well.
- To the butter/chocolate mixture, add brown sugar, 3 tablespoons of cocoa, vanilla extract, almond extract, salt, milk and egg.
- Add mixture to the flour and combine until well mixed.
- Pour the batter into the prepared slow cooker. Make sure to spread it evenly.
- In a medium bowl, whisk together the sugar, 1/3 cup of cocoa and hot water. Mix until the sugar is dissolved.
- Pour the mixture over the batter in the slow cooker. This is the good gooey part.
- Cover and cook on high for 1 to 2 hours (if you are using a smaller cooker, the time will be closer to 2 hours).
- It will be done when the cake starts to pull away from the sides. The cake should be moist, with pockets of molten chocolate (yum).
- When it’s done, turn off the power and remove the lid. Let it cool for 15 minutes. Scoop out and serve it in bowls.
It is best served warm. Serves six to eight.