Slow cooker bread
Make an easy loaf with this slow cooker bread recipe. This simple project is perfect for beginners and uses strong wholemeal or white flour
Slow cooker hot chocolate fondant cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 100g butterplus extra for the slow cooker
- 100g golden caster sugar
- 50g light brown soft sugar
- 3 eggs
- 250g self-raising flour
- 50g cocoa powder
- 1 tsp baking powder
- 1⁄2 tsp instant espresso powder
- 100g dark chocolatechopped (or use dark chocolate chips)
- 100-150ml milk
- crème fraîchewhipped cream or vanilla ice cream, to serve
For the sauce
- 200g light brown soft sugar
- 25g cocoa powder
- 1⁄2 tsp instant espresso powder
- 1⁄2 tsp vanilla extract
Nutrition: Per serving
- kcal518
- fat20g
- saturates11g
- carbs74g
- sugars48g
- fibre4g
- protein9g
- salt0.8g
Method
step 1
Butter the base and sides of the bowl of a slow cooker. Beat the butter and both sugars together in a stand mixer with the whisk attachment or using an electric whisk until pale and fluffy. Add the eggs, one at a time, then fold in the flour, cocoa, baking powder, espresso, a pinch of salt and the chocolate. Add just enough milk so the batter falls off the spatula in big dollops. Spoon into the prepared slow cooker.
step 2
Mix the sauce ingredients together in a heatproof bowl with 300ml boiling water, then carefully pour this over the batter in the slow cooker. Cover and cook on low for 5-6 hrs or high for 3 hrs until the cake springs back when pressed, and is well-risen. Serve with crème fraîche, whipped cream or vanilla ice cream.
