For this month’s Secret Recipe Club, I was assigned to the blog This Chick Cooks. Katie is a health-conscious eater who enjoys the occasional decadent treat, and the recipe I chose to make from her blog was this Molten Chocolate Lava Crockpot Cake.
I loved Katie’s description of the cake, the recipe for which she found over at Family Fun. She writes: “it is like a delicious chocolate cake/brownie swimming in it’s own fabulous chocolate sauce”, and I completely agree. The only change I made to the recipe was in using almond flour instead of all-purpose (so my version is gluten-free)…
This cake is incredibly easy to throw together, the cooking time is pretty loose (so it’s kind of impossible to mess up), and it’s very tasty. My only complaint was that it’s not the most photogenic recipe- it probably would have looked prettier if I’d whipped up some cream to dollop on top, but I did not have any on hand. Boo.
We could only eat a few spoonfuls of this at once because it is that rich. So while the recipe states that it makes 6 servings, for my family it made more.
Gluten Free Molten Chocolate Lava Crock Pot Cake Recipe
Yield: serves 6 or more
*1 1/2 cups almond flour
*2 teaspoons baking powder
*6 tablespoons organic salted butter, plus a little extra for coating the inside of the crock pot
*1/3 cup gluten-free chocolate chips (I used Enjoy Life brand)
*1 cup organic sugar, divided into 2/3 cup and 1/3 cup measurements
*3 tablespoons organic cocoa power, plus an additional 1/3 cup
*1 tablespoon pure vanilla extract
*1/3 cup milk (I use organic, raw milk)
*1 egg yolk, preferable organic and free-range
*1/3 cup organic brown sugar
*1 1/2 cups hot water
1. Coat the inside of your crock with melted butter. I used a 5 quart one because that's what I own, but if you have a smaller crockpot (2.5 quarts), that's fine. Whisk the almond flour and baking powder in a medium bowl and set aside.
2. Melt the chocolate and butter together (I used the microwave). Mix well, then stir in 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, milk, and egg yolk. Add the flour mixture and stir until well combined, then pour the batter into the crockpot.
3. Mix the remaining sugar with the 1/3 cup cocoa powder, the 1/3 cup brown sugar. Heat briefly in the microwave, if necessary to dissolve the sugars. Pour this over the batter in the crockpot.
4. Cook on high for 1-2 hours. The cake is done when it starts to pull away from the edges and it will look mostly set. The chocolate sauce will still be liquid and will be kind of floating on top, though...this is what you want. Allow to cool for 10-15 minutes or so before digging in...serve alone or with berries and homemade whipped cream.