Slow-Cooker Flourless Chocolate Cake
By Lainey SeylerPublished on December 6, 2017
Time
1 to 2 hours on high
Yield
Serves 8
Slow cooker size
5 to 7 quarts
Ingredients
Before You Begin
You will need an oval slow cooker and a 6-inch springform pan for this recipe. Check the temperature of the cake after 1 hour of cooking and continue to monitor until it registers 140 degrees. To make neat slices, dip the knife blade into hot water and wipe it clean with a dish towel after each cut.
Instructions
- 1. Fill slow cooker with ½ inch water (about 2 cups) and place aluminum foil rack in bottom. Grease 6-inch springform pan and line with parchment paper.
- Microwave chocolate and butter in large bowl at 50 percent power, stirring occasionally, until melted, 1 to 2 minutes. Stir in coffee and let chocolate mixture cool slightly.
- Using handheld mixer set at medium-low speed, whip eggs in separate bowl until foamy, about 1 minute. Increase speed to medium-high and whip eggs until very thick and pale yellow, 5 to 10 minutes. Gently fold one-third of whipped eggs into chocolate mixture until few streaks remain. Repeat folding twice more with remaining whipped eggs and continue to fold batter until no streaks remain. Scrape batter into prepared pan and smooth top. Set pan on prepared rack, cover, and cook until cake registers 140 degrees, 1 to 2 hours on high.
- Transfer cake to wire rack. Run small knife around edge of cake and gently blot away condensation using paper towels. Let cake cool in pan to room temperature, about 1 hour. Cover with plastic wrap and refrigerate until well chilled, at least 3 hours or up to 3 days.
- About 30 minutes before serving, run small knife around edge of cake, then remove sides of pan. Invert cake onto sheet of parchment paper. Peel off and discard parchment baked onto cake. Turn cake right side up onto serving dish. Dust with confectioners’ sugar and serve.
Time
1 to 2 hours on highYield
Serves 8Slow cooker size
5 to 7 quartsIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
This decadent cake requires just a handful of ingredients (chocolate, butter, eggs, and coffee) and can be made ahead of time, for an elegant and fuss-free finale. Removing the cake from the slow cooker when it was just slightly underdone (when it registered 140 degrees on an instant-read thermometer) was key because the cake continued to cook and firm up as it cooled.
Before You Begin
You will need an oval slow cooker and a 6-inch springform pan for this recipe. Check the temperature of the cake after 1 hour of cooking and continue to monitor until it registers 140 degrees. To make neat slices, dip the knife blade into hot water and wipe it clean with a dish towel after each cut.
Instructions
- 1. Fill slow cooker with ½ inch water (about 2 cups) and place aluminum foil rack in bottom. Grease 6-inch springform pan and line with parchment paper.
- Microwave chocolate and butter in large bowl at 50 percent power, stirring occasionally, until melted, 1 to 2 minutes. Stir in coffee and let chocolate mixture cool slightly.
- Using handheld mixer set at medium-low speed, whip eggs in separate bowl until foamy, about 1 minute. Increase speed to medium-high and whip eggs until very thick and pale yellow, 5 to 10 minutes. Gently fold one-third of whipped eggs into chocolate mixture until few streaks remain. Repeat folding twice more with remaining whipped eggs and continue to fold batter until no streaks remain. Scrape batter into prepared pan and smooth top. Set pan on prepared rack, cover, and cook until cake registers 140 degrees, 1 to 2 hours on high.
- Transfer cake to wire rack. Run small knife around edge of cake and gently blot away condensation using paper towels. Let cake cool in pan to room temperature, about 1 hour. Cover with plastic wrap and refrigerate until well chilled, at least 3 hours or up to 3 days.
- About 30 minutes before serving, run small knife around edge of cake, then remove sides of pan. Invert cake onto sheet of parchment paper. Peel off and discard parchment baked onto cake. Turn cake right side up onto serving dish. Dust with confectioners’ sugar and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments