Chocolate Muffin Dessert
by Editorial Staff
I prepare a muffin in a slow cooker and serve in bowls with ice cream and chocolate.
Ingredients
- Flour – 1 glass
- Sugar – 1/3 cup
- Cocoa powder – 2 tbsp + 2 tbsp
- Baking powder – 1.5 teaspoon.
- Chocolate or regular milk – ½ cup
- Vegetable oil – 2 tbsp
- Vanilla extract – 2 teaspoon
- Peanut dragee – ½ cup
- Black chocolate (broken into pieces) – ½ cup
- Sugar – ¾ glass
- Peanuts (chopped) – ½ cup
- Boiling water – 1.5 cups
- Vanilla ice cream for serving (optional)
- Broken chocolate for serving (optional)
- Odorless vegetable oil for greasing the bowl
Directions
- Lubricate the sides and bottom of the slow cooker with unscented vegetable oil.
- In a medium bowl, combine flour, 1/3 cup sugar, 2 tablespoons cocoa powder, and baking powder. Add milk, 2 tablespoons of vegetable oil and vanilla to this dry mixture, mix well. Add dragee, cracked dark chocolate and chopped peanuts to the dough, mix and place in a greased slow cooker bowl.
- In another bowl, combine ¾ cups of sugar and 2 tablespoons of cocoa powder, gradually add boiling water to this mixture, and then pour this mixture into a slow bowl.
- Close the slow cooker and cook the cake on high power for 2-2.5 hours, until a clean wooden stick is punctured.
- Allow the finished cake to cool for about 30 minutes, then remove the chocolate cake from the slow cooker and break it into pieces. Serve the chocolate muffin in a serving bowl with ice cream and chopped chocolate (optional).
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