 Summary
If you have ever taken a cruise this is one of the chef's favorite desserts to make and serve to his guests, it's a real crowd pleaser.
Cookware used in Recipe
 Gourmet Cooker/Slo Cooker View
 1 Quart with Cover View
Prep Time
30 Minutes
Servings
4 - 6
Ingredients: 1 ½ cups almond flour 2 teaspoons baking powder 6 tablespoons organic salted butter, plus a little extra for coating the inside of the crock pot ⅓ cup gluten-free chocolate chips (I used Enjoy Life brand) 1 cup organic sugar, divided into ⅔ cup and ⅓ cup measurements 3 tablespoons organic cocoa power, plus an additional ⅓ cup 1 tablespoon pure vanilla extract ⅓ cup milk (I use organic, raw milk) 1 egg yolk, preferable organic and free-range ⅓ cup organic brown sugar 1 ½ cups hot water
Directions: 1. Coat the inside of your Slo Cooker with melted butter. Whisk the almond flour and baking powder in a medium bowl and set aside.
2. Melt the chocolate and butter together in 1 Qt. Sauce Pan. Mix well, then stir in ⅔ cup of sugar, 3 tablespoons of cocoa, vanilla extract, milk, and egg yolk. Add the flour mixture and stir until well combined, then pour the batter into the crockpot.
3. Mix the remaining sugar with the ⅓ cup cocoa powder, the ⅓ cup brown sugar. Heat briefly in the microwave, if necessary to dissolve the sugars. Pour this over the batter in the crockpot.
4. Cook on high for 1-2 hours. The cake is done when it starts to pull away from the edges and it will look mostly set. The chocolate sauce will still be liquid and will be kind of floating on top, though...this is what you want. Allow to cool for 10-15 minutes or so before digging in...serve alone or with berries and homemade whipped cream. |
