Dutch process cocoa and bittersweet chocolate give this dessert - part cake and part pudding - its rich and decadent character. Top with light vanilla ice cream, if desired.
4.5 ounces all-purpose flour (about 1 cup)
1 1/4 cups sugar
1/4 cup Dutch process cocoa
1/4 teaspoon salt
1/4 cup canola oil
1 teaspoon vanilla extract
3 large egg whites
2 large eggs
2 ounces bittersweet chocolate, melted
1/4 cup coarsely chopped walnuts, toasted
1 teaspoon powdered sugar (optional)
How to Make It
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa, and salt, stirring with a whisk.
Combine canola oil and next 3 ingredients (through eggs), stirring with a whisk. Add to dry ingredients, stirring until blended. Stir in melted chocolate. Stir in walnuts.
Coat a 3-quart electric slow cooker with cooking spray. Pour batter into slow cooker. Cover and cook on LOW for 2 to 2 1/2 hours or until set around edges but still soft in the center. Turn off slow cooker. Let stand, covered, 30 minutes before serving. Sprinkle with powdered sugar, if desired.
I just checked this dish and 2 hours is way too long. I checked after 1hr and 30 minutes and it's a little to overcooked for me. I had a little taste and does taste good but a little dry for me so next time I will check after 45 minutes.. probably will take a little over an hour. Will put whipping cream on to add moisture.. (update).. I had some non dairy creamer (chocolate caramel) and poured about 1/2 cup over the dessert and with a fork made small holes for the cream to absorb.. much better!
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