Hot Chocolate For A Crowd Slow Cooker

For the gooiest chocolate dessert every time, try making it in a slow cooker – the crockpot's mellow heat means it's much harder to overcook it.

This dessert has a thick, gooey fondant like texture and can be kept in an airtight container for up to 5 days and still remain gooey in the centre (it will be more like brownie when it cools)!

Makes: 8 - 10 servings

Prep Time: 0 hours 5 mins

Cook Time: 3 hours 15 mins

Total Time: 3 hours 20 mins

175 g

unsalted butter, chopped, plus extra to grease

150 g

dark chocolate (70% cocoa solids), chopped

300 g

caster sugar

medium eggs, lightly beaten

40 g

cocoa powder

75 g

plain flour

Icing sugar, optional, to dust

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Line the pot of slow cooker with foil then a layer of baking parchment.
Melt the butter and chocolate together in a heatproof bowl set over a pan of barely simmering water (make sure the base of the bowl doesn't touch the water). When the mixture is melted and smooth, lift the bowl off the pan.
Whisk the sugar into the chocolate mixture, followed by the eggs, cocoa powder and flour.
Scrape the mixture into the prepared pot, cover the top with a tea towel (don't let the towel touch the mixture) and put the lid on top. Turn the slow cooker on to its low setting (see GH TIP) and cook for about 2hr 45min until the middle feels softly set - it will look glossy but not feel sticky when pressed lightly with a finger. Uncover and cook for a further 30min. Turn off the cooker.
Lift the fondant out and dust with icing sugar, if you like. Serve immediately with ice cream or double cream.

GH TIP:

Cooking times and heat settings will vary between slow cookers. We used a 4.5l slow cooker that has a temperature of 90°C when set on low.

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