how are you? it’s October 21st!
not only today is our recipe redux time- but also ten days to Halloween! (and of course- upcoming Thanksgiving and Christmas!)
the theme of October recipe redux is so much fun- definitely challenged our creativity!
The No-Casserole Crock Pot: Some of us grew up on casseroles out of a slow cooker – but now home cooks are using that same slow cooker to roast a chicken, bake bread, make homemade yogurt and for other creative dishes. Show us how you are using the slow cooker to craft a new healthy recipe. And if you don’t have a slow cooker, borrow one from your neighbor or pick one up at a second hand store!
isn’t it fun!? i can’t wait to see fellow recipe redux-ers’ creation!
as for me- i tried ‘crock’-ing up a chocolate cake from my slow-cooker! who would have thought we can make dessert in the slow cooker?!
this recipe was based on Chocolate Mud Cake recipe from Spoonful website. I modified the recipe so that you can enjoy this recipe without having to worry about the kilojoule, fat and sugar content. only the healthiest version for you, my readers!
Chocolate Cake in Slow Cooker
1 cup all-purpose flour
2 teaspoons baking powder
5 tablespoons salt and fat reduced margarine
60g or 1/3cup dark chocolate
1/2 cup sugar (1/4 cup & 1/4 cup, added separately)
3 tablespoons plus 1/3 cup Dutch-processed cocoa (as a variation I used 3 tablespoons of cocoa and 1/3cup Milo)
1 tablespoon vanilla extract
1/4 teaspoon salt
1/3 cup low fat milk
1 egg yolk
1 1/2 cups hot water
low fat Greek yoghurt (Vanilla or fruit flavoured) and/or any fruits you like
- Coat the inside of your slow cooker with cooking spray or oil. (Note: the cake’s cooking time and final appearance will vary depending on your crock’s size.)
- Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the margarine and chocolate over a pan of simmering water and mix well.
- Whisk in the 1/4 cup of sugar, 3 tablespoons of cocoa, vanilla extract, salt, low-fat milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed.
- Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, cocoa (I used Milo), and hot water until the sugar is dissolved.
- 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. (Mine took 1 hour 20 mins).
- 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.)
- 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 low fat Greek yoghurt and/or fruits.
I was a bit worried when I saw how it looks like in the slow cooker. It was looking very dark and its edges look like it’s burnt. And you’ll understand why..after you see this picture.
however- as I removed the cake from the slow cooker, the cake is actually looking ‘normal’ as if it was baked not slow-cooked and I was -and am- happy then.
First bite: very very moist! it’s like a combination of steamed cake and pudding. as i ate my piece, it took me to a cold winter night, relaxing on my couch, sipping a cup of tea and jazz. it’s the warmth of the cake. yummm.
Second piece of the cake: (this time, the cake is no longer warm). texture wise- it’s not as light as when it’s warm. when it’s at room temperature, this cake tastes exactly like steamed brownies. personally, if i were having it at room temperature, i would not need the yoghurt and fruit. would be happy with the cake as it is. however, when it’s warm, it goes really well with yoghurt (and honey, maybe) and fruits (stewed maybe?).
hope you enjoy this recipe- better yet- hope you enjoy your experience slow cooking a cake