A moist, porous chocolate sponge cake in combination with a truffle cream with a light aroma of rum will not leave indifferent neither big chocolate lovers, nor slow cooker healthy recipes lovers. Biscuit is prepared very simply in the slow cooker!
- egg : 2 piece
- sugar : 180 g
- vanilla sugar : 10 g
- oil : 95 ml
- milk : 100 ml
- wheat flour : 130 g
- baking powder : 1 tsp
- cocoa powder : 60 g
- water : 100 ml
- cream : 500 ml (30 - 33% fat)
- dark chocolate : 300 g
- milk chocolate : 50 g
- rum : 2 Tbsp
Stages of cooking
Whip eggs with sugar, add oil (we used sunflower oil) and milk, stir.
Add flour, baking powder, cocoa powder to the liquid ingredients, mix gently.
At the very end add boiling water, stir until smooth. Smear the bottom and sides of the slow cooker bowl with a small amount of butter, pour the dough into the bowl and set the "Baking mode" for 50 minutes. After the end of the program, open the lid and don't remove the sponge cake for another 20 minutes.
Ready sponge cake remove from the bowl of the slow cooker and cool.
Cut the sponge cake into 2 cakes with a knife or a special string.
Cut one half of the sponge cake to the size of a detachable form (in the recipe, a form with a diameter of 18 cm was used) and place the cake in it. The second half of the sponge cake can be stored in the freezer.
Smash chocolate into pieces and melt in a water bath. Add the rum and set aside to cool to room temperature. Whip cream until soft peaks and gradually add chocolate into the whipping cream, stir with a spoon until smooth.
Carefully pour the truffle cream over the sponge cake and gently knock on the table with the cake shape so that the cream is evenly distributed, cover the form with foil or film and put in the fridge overnight or better for a day.
After cooling, sprinkle the top of the cake with cocoa powder.