Chocolate Nut Cake for a Slow Cooker
Baking and Desserts | European cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
8
🍽️ Servings
6
Description
Chocolate Nut Cake for a Slow Cooker
Ingredients
- Farm fresh eggs - 3 pieces
- Sugar - 1½ cups
- Wheat Flour - 1 cup
- Cocoa Powder - 10 tablespoons
- Nuts - 3.5 oz
- Cream - 3 fl oz
- Butter - 1.8 oz
- Condensed Milk - 5.3 oz
Step by Step guide
Step 1
Make a regular sponge cake batter by first beating the eggs with one cup of sugar until the mixture doubles in volume, then add the flour and beat a little more. Keep in mind that you will also need to add cocoa, which will make the batter thicker. Add 5 tablespoons of cocoa and mix well to avoid lumps.
Step 2
Grease the slow cooker with butter or margarine and pour the batter in. Set the mode to 'Baking' for 60 minutes. Close the lid and start preparing the glaze and decoration for the cake.
Step 3
In a bowl with high sides, place all the ingredients for the glaze: butter, milk, remaining sugar, and cocoa.
Step 4
Turn on a low heat and start stirring. Continue doing this until the glaze begins to thicken.
Step 5
Add the condensed milk and mix. Set the glaze aside.
Step 6
Crush the peeled nuts with a rolling pin on some newspaper.
Step 7
Don't rush to take the finished sponge cake out of the slow cooker. Slightly open the lid and let it cool a bit. The warm sponge can already be cut into two halves.
Step 8
Place the first layer on a plate and generously spread it with glaze. The more glaze, the more flavorful and moist the cake will be. Sprinkle nuts on top.
Step 9
Cover with the second layer and repeat the previous procedure: drizzle with glaze and sprinkle with nuts.
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