Name: Slow cooker hot chocolate fondant cake
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 100g butter, plus extra for the slow cooker -; 100g golden caster sugar -; 50g light brown soft sugar -; 3 eggs -; 250g self-raising flour -; 50g cocoa powder -; 1 tsp baking powder -; 1⁄2 tsp instant espresso powder -; 100g dark chocolate, chopped (or use dark chocolate chips) -; 100-150ml milk -; crème fraîche, whipped cream or vanilla ice cream, to serve -; 200g light brown soft sugar -; 25g cocoa powder -; 1⁄2 tsp instant espresso powder -; 1⁄2 tsp vanilla extract -

Ingredients for - Slow cooker hot chocolate fondant cake

1. 100g butter, plus extra for the slow cooker

2. 100g golden caster sugar

3. 50g light brown soft sugar

4. 3 eggs

5. 250g self-raising flour

6. 50g cocoa powder

7. 1 tsp baking powder

8. 1⁄2 tsp instant espresso powder

9. 100g dark chocolate, chopped (or use dark chocolate chips)

10. 100-150ml milk

11. crème fraîche, whipped cream or vanilla ice cream, to serve

12. 200g light brown soft sugar

13. 25g cocoa powder

14. 1⁄2 tsp instant espresso powder

15. 1⁄2 tsp vanilla extract

How to cook deliciously - Slow cooker hot chocolate fondant cake

1 . Stage

Butter the base and sides of the bowl of a slow cooker. Beat the butter and both sugars together in a stand mixer with the whisk attachment or using an electric whisk until pale and fluffy. Add the eggs, one at a time, then fold in the flour, cocoa, baking powder, espresso, a pinch of salt and the chocolate. Add just enough milk so the batter falls off the spatula in big dollops. Spoon into the prepared slow cooker.

2 . Stage

Mix the sauce ingredients together in a heatproof bowl with 300ml boiling water, then carefully pour this over the batter in the slow cooker. Cover and cook on low for 5-6 hrs or high for 3 hrs until the cake springs back when pressed, and is well-risen. Serve with crème fraîche, whipped cream or vanilla ice cream.