Crock-Pot Chocolate and Raspberry Lava Cake
- Place the eggs, butter and milk in a large bowl. Whisk together. Sift in the cocoa, sugar, salt and flour. Stir until smooth then add the dark chocolate chips and fold in.
- Pour half of the batter into your slow cooker. Sprinkle with half the raspberries and white chocolate.
- Now spoon the rest of your cake batter on top. Finish with the remaining chocolate and raspberries. Put the lid on and cook on low for 2.5 -3 hours.
- The cake should be saucy in the middle and set around the edge.