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Slow cooker hot chocolate fondant cake

Slow cooker hot chocolate fondant cake served on two plates

Slow cooker hot chocolate fondant cake

Name: Slow cooker hot chocolate fondant cake
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 8
Ingredients: 100g butter plus 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 chocolate chopped (or use dark chocolate chips); 100-150ml milk; crème fraîche whipped cream or vanilla ice cream, to serve; 200g light brown soft sugar; 25g cocoa powder; 1⁄2 tsp instant espresso powder; 1⁄2 tsp vanilla extract

Anna Glover

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Serves 8

Easy

Prep: 15 mins

Cook: 3 hrs

A star rating of 5 out of 5.4 ratingsRate

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Indulge in this slow cooker chocolate fondant cake. A cross between a chocolate fondant and self-saucing pud, it's a guaranteed crowd-pleaser

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

100g butter

plus 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 chocolate

chopped (or use dark chocolate chips)
100-150ml milk
crème fraîche

whipped 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

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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.

Recipe from Good Food magazine, Homemade Christmas 2021

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A star rating of 5 out of 5.4 ratings

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