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

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.

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Cooking Light Slow Cooker Tonight

Ratings & Reviews

tonig692's Review

tonig692
November 08, 2012
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!