Slow Cooker Individual Chocolate Pudding Cakes
This slow cooker take on chocolate lava cake is best served with a gigantic scoop of vanilla ice cream. It’s so good that when we tested it at the office, a few people hid in their offices with seconds (I won’t name names).
Ingredients
- 1 cup (240 g) lightly packed brown sugar
- 1/4 cup (25 g) cocoa powder
- 2 tsp (10 ml) cornstarch
- 2 oz (55 g) dark chocolate, coarsely chopped
- 3/4 cup (180 ml) 35% heavy cream
- 3/4 cup (180 ml) water
- 1/4 tsp (1 ml) vanilla extract
- Six 1-cup (250 ml) Mason jars
- 1/2 cup (70 g) unbleached all-purpose flour
- 1 tsp (5 ml) baking powder
- 1 pinch salt
- 1/4 cup (55 g) unsalted butter, softened
- 1/3 cup (70 g) sugar
- 3 tbsp (45 ml) cocoa powder, sifted
- 1 egg
- 1/4 cup (60 ml) milk
Instructions
- In a saucepan off the heat, combine the brown sugar, cocoa powder and cornstarch. Add the remaining ingredients. Bring to a boil, stirring with a whisk, and let simmer for 10 seconds. Pour the sauce into the jars, about 6 tbsp (90 ml) per jar.
This slow cooker take on chocolate lava cake is best served with a gigantic scoop of vanilla ice cream. It’s so good that when we tested it at the office, a few people hid in their offices with seconds (I won’t name names).