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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.

Recipe by Oxmoor House September 2012

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Credit: Oxmoor House

Recipe Summary

Yield:
8 servings (serving size: 1/8 of cake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa, and salt, stirring with a whisk.

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  • 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.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

324 calories; fat 14.6g; saturated fat 2.7g; mono fat 5.5g; poly fat 3.9g; protein 5.2g; carbohydrates 48.7g; fiber 1.4g; cholesterol 30mg; iron 1.6mg; sodium 105mg; calcium 11mg.
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