Crockpot RUM Molten Chocolate Lava Cake

Sunday, May 31, 2009

1 cup flour regular flour, not self rising

2 teaspoons baking powder

6 tablespoons butter

1/3 cup chocolate chips

2/3 cup sugar

3 tablespoons dutch-processed cocoa

1 tablespoon vanilla extract

1/4 teaspoon salt

1/3 cup milk

1 egg yolk

1/3 cup sugar

1/3 cup brown sugar

1/3 cup dutch-processed cocoa

1 1/2 cups hot water

1 tablespoon rum or vanilla

whipped cream or ice cream for topping
Step 1 Coat the inside of a 2 1/2- to 5-quart slow cooker with cooking spray.

Step 2 Blend in a small bowl the flour and baking powder in a medium bowl and set aside. In a larger bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well. Mixing in the flour mixture with this until smooth .

Step 3 In another bowl add 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, salt, milk, and the egg yolk mix well. Add that mixture to the flour mixture and stir until thoroughly mixed.

Step 4 Pour the batter into the crockpot and spread it evenly along the bottom.

In a medium bowl, whisk together the remaining ingredients, white and brown sugars, cocoa, rum or vanilla and the hot water until the sugar is dissolved.

Step 5 Pour the chocolate mixture over the top of the cake batter which will be thin . Cover and cook on high for 1 to 2 hours, depending on the size of the crock pot.

Step 6 Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot.

Step 7 When it's done, turn off the power and remove the lid, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.