Friday, May 6, 2011
Crock Pot Gluten Free Lava-ish Cake
So for those of you that guessed, no one guessed right! It's basically a very rich chocolate cake that it's still gooey and not totally set. I thought it would set a bit more than this, but I was worried it would start burning around the edges, where I had set, so I just called it a day and whipped up some whipped cream to top it with. It's delicious. Very rich and oh so hits the chocolate needs I was having that day!
1 3/4 Cup Brown Sugar
1 Cup Flour (I used Pamela's)
1/2 Cup Cocoa Powder
1 tsp. Baking Powder (Add two tsp. if you're making this with regular flour)
1/4 tsp. Salt
1/2 Cup Milk
2 Tbs. Melted Butter
1 tsp. Vanilla
1 3/4 Cups Hot Coffee
1/4 Cup Shredded Coconut (Omit if you dislike Coconut)
So you will be splitting the brown sugar and cocoa powder.
First, in your crock pot, add together 1 Cup of brown sugar, 1 Cup flour, 1/4 Cup cocoa powder, the baking powder and the salt.
Add together the milk, melted butter, and vanilla. Whisk into the crock pot to mix all the ingredients together. Whisk slowly or else you will whisk cocoa powder all over the place and it may possibly get onto your camera if you happen to have it sitting right next to your crock pot.
So, in another bowl, combine the coffee, 3/4 Cup of brown sugar, 1/4 Cup of cocoa powder and coconut.
Pour that mixture over the top of the "batter" but do not stir it in. Leave it just as it is and turn your crock pot on low.
Cook for 3-4 hours or until your desired done-ness.
Adapted from: A Year of Slow Cooking