• 200g melted butter
  • 3 eggs
  • 300ml milk
  • 450g self raising flour
  • 100g cocoa
  • pinch salt
  • 300g soft light brown sugar
  • 100g dark chocolate chips
  • 200g chopped white chocolate
  • 2 handfuls (200g) fresh raspberries
  1. 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.
  2. Pour half of the batter into your slow cooker. Sprinkle with half the raspberries and white chocolate.
  3. 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.
  4. The cake should be saucy in the middle and set around the edge.
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Crock-Pot Chocolate and Raspberry Lava Cake

Ingredients

Instructions

Crock-Pot Chocolate and Raspberry Lava Cake

What You’ll Need:

  • 200g melted butter
  • 3 eggs
  • 300ml milk
  • 450g self raising flour
  • 100g cocoa
  • pinch salt
  • 300g soft light brown sugar
  • 100g dark chocolate chips
  • 200g chopped white chocolate
  • 2 handfuls (200g) fresh raspberries

How You Make It:

  1. 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.
  2. Pour half of the batter into your slow cooker. Sprinkle with half the raspberries and white chocolate.
  3. 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.
  4. The cake should be saucy in the middle and set around the edge.

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