Slow cooker hot chocolate fondant cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
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- 100g butterplus extra for the slow cooker
- 100g golden caster sugar
- 50g light brown soft sugar
- 3 eggs
- 250g self-raising flour
- 50g cocoa powder
- 1 tsp baking powder
- 1⁄2 tsp instant espresso powder
- 100g dark chocolatechopped (or use dark chocolate chips)
- 100-150ml milk
- crème fraîchewhipped cream or vanilla ice cream, to serve
For the sauce
- 200g light brown soft sugar
- 25g cocoa powder
- 1⁄2 tsp instant espresso powder
- 1⁄2 tsp vanilla extract
Nutrition: Per serving
- kcal518
- fat20g
- saturates11g
- carbs74g
- sugars48g
- fibre4g
- protein9g
- salt0.8g
Method
step 1
Butter the base and sides of the bowl of a slow cooker. Beat the butter and both sugars together in a stand mixer with the whisk attachment or using an electric whisk until pale and fluffy. Add the eggs, one at a time, then fold in the flour, cocoa, baking powder, espresso, a pinch of salt and the chocolate. Add just enough milk so the batter falls off the spatula in big dollops. Spoon into the prepared slow cooker.
step 2
Mix the sauce ingredients together in a heatproof bowl with 300ml boiling water, then carefully pour this over the batter in the slow cooker. Cover and cook on low for 5-6 hrs or high for 3 hrs until the cake springs back when pressed, and is well-risen. Serve with crème fraîche, whipped cream or vanilla ice cream.