Everytime I use my slow cooker, I always swear that I’m going to use it more often. Unfortunately, it always seems to get buried in the cupboards behind everything else and I forget about it. BUT after making these super easy and quick pudding cakes, I may have to keep the slow cooker in the FRONT of the cupboard (or at least until the kids or husband fill up the cupboard with other stuff…)
This recipe makes 4 individual cakes, but you could easily make this a recipe for 2, or any amount. It kind of depends on how many ramekins (or other container, see tips at bottom of recipe) you can fit in a single layer on the bottom of your slow cooker. Another great thing about this recipe is that you are not stuck with a HUGE amount of leftover sweets that you are tempted to eat for weeks to come!
There are two parts to this recipe, the cake batter on the bottom of the ramekin and the pudding mixture you pour on top. If you’ve never had pudding cake before, the cake raises to the top and the pudding settles to the bottom making an ooey-gooey dessert!
After you pour the pudding mixture on top, place the ramekins in your slow cooker in a single layer and fill the bottom of the slow cooker with water so that the water comes up about 1/3 to 1/2 up the sides of the ramekins. Thankfully, I could fit 4 ramekins in the bottom of my slow cooker, otherwise, we would have had to eat them before my husband got home from work!
You’ll know the cakes are done when they are soft and firm on top. There aren’t any eggs in the recipe so you don’t have to worry if it’s cooked enough. You can also substitute any kind of liqueur for the Frangelico or make an alcohol free version for the kids. But if you’re making this for the kids, be sure to do it on bath night (see picture below! That would be chocolate on their teeth, not missing teeth!).
These cakes are best served warm, although they’re still good cold or at room temperature. It’s chocolate, right? So of course it’s going to taste good at ANY temperature! You can also top these with a little whipped topping/cream.
|(Slow Cooker) Mini Dark Chocolate Frangelico Pudding Cakes||
- ½ cup flour
- ½ cup granulated sugar, divided
- 3 tablespoons unsweetened dark (or regular) cocoa powder, divided
- ½ teaspoon baking soda
- ¼ cup milk
- 4 teaspoons canola (or vegetable) oil
- 2 tablespoons dark chocolate (or semi-sweet) chips
- ½ cup very hot water
- ¼ teaspoon instant coffee (optional)
- ¼ cup Frangelico (or other liqueur or water)
- Spray 4 (4oz) ramekins with nonstick cooking spray.
- In a small mixing bowl, mix together flour, ¼ cup sugar, 1 tablespoon cocoa powder, and baking soda until well combined. Stir in milk and oil until just combined. Spread evenly on the bottom of each ramekin. Top with chocolate chips.
- In a separate small mixing bowl, mix together hot water, coffee, ¼ cup sugar, and 2 tablespoons of cocoa powder until smooth and everything has dissolved. If not dissolved, place in microwave on high for 30 second intervals to reheat water and stir to dissolve. Stir in Frangelico. Pour mixture into ramekins on top of cake batter. DO NOT STIR.
- Place ramekins in slow cooker. Fill bottom of slow cooker with water so that water is about ⅓ to ½ up the sides of the ramekins. Cook cakes on low for about 2 hours or until cake is firm, but soft on top.
- Remove from slow cooker, cool slightly, then serve warm.
SNAPPY SUBSTITUTIONS: You can substitute any kind of liqueur for the Frangelico or substitute water. I used dark chocolate cocoa and chips, but you can use regular cocoa powder and/or semi-sweet chocolate chips.
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