Total Time: 1h 30m
Yield: 8-10 servings
Today's recipe, courtesy of Katie....
http://www.chocolatecoveredkatie.com/wp-content/uploads/Fudgey-Pudding-Cake_6954/Chocolate-Pudding-Cake.jpg?x22297
Ingredients
- 1 cup Almond flour / or flour of choice
- 1 tsp salt
- 1 3/4 tsp baking powder
- 1/2 cup cocoa powder
- 3/4 cup sugar of choice or xylitol
- 1 tsp instant coffee powder, optional
- 1 1/2 cups milk of choice
- 2 tbsp oil
- 2 tbsp more oil OR applesauce
- 2 1/2 tsp pure vanilla extract
- 2 cups boiling water
- pinch pure stevia, or 2 tbsp coconut or brown sugar
- 1/2 cup mini chocolate chips, optional
Directions:
1) If using a crock pot, grease it, or use a liner. Set it on Low
2) In a sauce pan (or in the microwave) heat the water to boiling and set aside.
3) Meanwhile, in a large mixing bowl combine the first 6 ingredients and mix well.
4) Add the Stevia/sweetener (unless you are using sugar, then don't)
5) In a separate bowl, whisk together the milk of choice (warmed if using coconut oil), vanilla, oil, and applesauce.
6) Pour the wet into the dry and mix until combined.
7) Pout into your Crock pot
8) Pour the boiling water over the top but DO NOT stir.
9) If desired, sprinkle the 2 tbsp brown sugar and chocolate chips on top,
10) Close the lid and cook on high for 1 1/2 hours.
11) After time has expired, turn off the crock and vent the lid (I use chopsticks).
12) LET SIT one more hour. to allow the cake to thicken further.
The dessert will be more like pudding the first day, but if you let it cool completely and then refrigerate overnight, it gets much thicker and creamier by the following day. If you don’t have a slow cooker, I’m sure you can make this in a pan in the oven… but I’ve not yet tried it and therefore can’t give specific times or pan measurements. Feel free to experiment!
2) In a sauce pan (or in the microwave) heat the water to boiling and set aside.
3) Meanwhile, in a large mixing bowl combine the first 6 ingredients and mix well.
4) Add the Stevia/sweetener (unless you are using sugar, then don't)
5) In a separate bowl, whisk together the milk of choice (warmed if using coconut oil), vanilla, oil, and applesauce.
6) Pour the wet into the dry and mix until combined.
7) Pout into your Crock pot
8) Pour the boiling water over the top but DO NOT stir.
9) If desired, sprinkle the 2 tbsp brown sugar and chocolate chips on top,
10) Close the lid and cook on high for 1 1/2 hours.
11) After time has expired, turn off the crock and vent the lid (I use chopsticks).
12) LET SIT one more hour. to allow the cake to thicken further.
The dessert will be more like pudding the first day, but if you let it cool completely and then refrigerate overnight, it gets much thicker and creamier by the following day. If you don’t have a slow cooker, I’m sure you can make this in a pan in the oven… but I’ve not yet tried it and therefore can’t give specific times or pan measurements. Feel free to experiment!
Read more at http://chocolatecoveredkatie.com/2013/09/02/pudding-cake/#BmETUAf04zdMojp4.99
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