Slow Cooker Chocolate Soufflé Cakes

Slow Cooker Chocolate Soufflé Cakes

To be honest, these cakes were supposed to be lava cakes, but by accident (or divine inspiration), they did not become molten. Instead, we have these light-textured (hence, the name ‘souffle’) and rich-flavored cakes that were nothing if not perfect on their own. So, I left this happy accident in, renamed them, and now they’re here for your delight as well!

Yields4 Servings

Cook Time4 hrs

Ingredients

 6 tbsp butter, softened
 ½ cup sugar
 4 eggs
 ½ tsp vanilla extract
 ½ cup flour
  tsp salt
 2 ⅓ cups chopped semi-sweet chocolate, melted
 Powdered sugar, optional

Directions

1

In a large bowl, using a hand mixer on medium-high speed, mix the butter and sugar together for about 2 minutes, until light and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the speed to low, mix in the vanilla, then mix in the flour and salt, until just combined. Pour in the melted chocolate and mix together until fully incorporated.

2

Lightly grease four 10-ounce ramekins and divide the batter evenly among them and place them in the slow cooker. Lay a paper towel over the top, secure it with the lid, and cook on high for 3½-4 hours. Carefully remove the ramekins from the slow cooker and let rest for 5-10 minutes before flipping them out and serving them topped with powdered sugar.

Panzanella

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Ingredients

 6 tbsp butter, softened
 ½ cup sugar
 4 eggs
 ½ tsp vanilla extract
 ½ cup flour
  tsp salt
 2 ⅓ cups chopped semi-sweet chocolate, melted
 Powdered sugar, optional

Directions

1

In a large bowl, using a hand mixer on medium-high speed, mix the butter and sugar together for about 2 minutes, until light and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the speed to low, mix in the vanilla, then mix in the flour and salt, until just combined. Pour in the melted chocolate and mix together until fully incorporated.

2

Lightly grease four 10-ounce ramekins and divide the batter evenly among them and place them in the slow cooker. Lay a paper towel over the top, secure it with the lid, and cook on high for 3½-4 hours. Carefully remove the ramekins from the slow cooker and let rest for 5-10 minutes before flipping them out and serving them topped with powdered sugar.

Slow Cooker Chocolate Soufflé Cakes

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