Chocolate biscuit recipe in a slow cooker. Chocolate biscuit: the secrets of cooking in a slow cooker and oven

The site already has recipes for cocoa biscuits, however, I want to add another classic chocolate biscuit in a slow cooker. If you know how to bake biscuits in a slow cooker or oven, no guests will scare you, and you are not afraid of any holiday, because such a biscuit will serve you as an excellent basis for any chocolate cake, you just need to cut it into cakes and coat with your favorite cream. Having mastered the art of making biscuit, you will be able to delight your loved ones with delicious homemade cakes more often.

Ingredients:

• 6 chicken eggs
• 1 glass of granulated sugar
• 1 cup flour (regular 200 ml cups)
• 4 tablespoons cocoa powder
• 1 g vanilla (optional)

How to cook a chocolate biscuit in a slow cooker:

Break the eggs into a bowl for beating, add sugar, beat with a mixer for 7-10 minutes until a dense white foam forms.

Biscuit eggs must be taken chilled. The bowl for whisking must be completely clean, without traces of fat, otherwise the eggs will not beat well.

In a separate bowl, mix the sifted flour, cocoa powder and vanilla.

In small portions, add the flour mixture to the beaten eggs and gently mix the dough with a spoon or spatula. The mixer in this case is no longer used.

I am often asked about the need to add baking powder or soda to the biscuit dough. In the recipes for classic biscuits, consisting only of eggs, sugar and flour, baking powder (soda) is not put, the dough will rise perfectly due to well-beaten eggs. Baking powder is added when preparing biscuits, which include, in addition to classic ingredients, other products, for example, in,.

I did not add baking powder to this cocoa biscuit.

Lubricate the multi-cooker bowl with oil, pour the dough into it, set the “baking” program for 65 minutes. Cook the chocolate biscuit until the signal. After the signal, remove the biscuit using a steamer basket.

For those who want to bake chocolate cake in the oven, let me remind you the main rule for baking a biscuit: do not open the oven door for the first 25-30 minutes of baking, otherwise your biscuit will settle. You need to bake such a biscuit in an oven preheated to 180 degrees for 40-45 minutes.

The finished biscuit must be completely cooled.

A wonderful base for desserts, cakes and pastries is ready. The biscuit turned out to be light, lush, airy, and, as always in a slow cooker, smooth and beautiful! Any cream is perfect for it: creamy, sour cream, and fruit. The biscuit turns out high, so it will be enough for a cake for a large family.

Bon appetit!!!

Let's prepare all the necessary ingredients. Eggs must be cold (from the refrigerator).

Add cocoa.

Beat the egg yolks with sugar and cocoa at high speed of the mixer until smooth. The sugar should melt completely.

In a separate bowl, beat the egg whites without sugar.

Beat the whites with a mixer at high speed in a fluffy mass.

Without turning off the mixer, we begin to pour the remaining sugar in a thin stream.

Continue whisking until the sugar dissolves. The protein mass should become very thick.

We combine the protein and chocolate masses.

And very carefully, using a silicone spatula, we begin to mix the protein and chocolate masses with up and down movements.

The dough for the chocolate biscuit should be homogeneous, without lumps.

Lubricate the walls of the multicooker bowl with a little sunflower oil. Pour the prepared dough into the bowl, turn on the multicooker for the "Baking" function for 1 hour and 15 minutes.

We spread the lush, delicate chocolate biscuit from the multicooker bowl on the wire rack and leave to cool completely. The cooled biscuit, sprinkled with powdered sugar, can be served at the table. And I decided to make a cake out of it.

To prepare the cake, I cut the biscuit into 3 parts.

I smeared each cake with a cream made from cottage cheese, white chocolate and butter, and put pitted cherries between the cakes. I assembled the cake, smearing the top with cream.

The cake, made on the basis of a chocolate biscuit baked in a slow cooker, turned out to be very tasty.

Bon appetit!

Chocolate biscuit in a slow cooker is baked quite easily. But in order for such a delicacy to turn out to be really very tasty, you must first replace the homogeneous dark dough. To do this, you may need completely different ingredients. Which ones, you will learn from the recipes below.

Classic chocolate biscuit in the Polaris multicooker

If guests unexpectedly came to you, and in the refrigerator - a rolling ball, then we suggest doing it using a minimum of ingredients. It should be especially noted that in a slow cooker such a cake is baked in just one hour, but it turns out incredibly soft, tender and tasty. To verify this from our own experience, we suggest using one of the recipes below.

So, before going into the slow cooker, you need to stock up on the following ingredients:

• eggs - 5 pcs.;
• cocoa powder - four tablespoons (with a slide);
• sand-sugar - 1.3 cups;
• apple cider vinegar + table soda - a small spoon each;
• high-grade sifted flour - 1.3 cups;
• any - for lubrication of the form;
• vanilla sugar - use as desired (small spoon).

Dough preparation

A lush biscuit in a slow cooker is done quite quickly and easily. But first you should knead the dark dough well. To do this, it is necessary to separate the proteins and yolks into different containers. To the second component, you need to add sugar and grind the ingredients until white. As for the proteins, it is recommended to cool them a little and beat them into a stable foam, using a regular whisk for this. In the future, both masses should be connected. Then extinguish the baking soda with vinegar (apple).

After all the described actions, it is necessary to sift the light flour together with cocoa powder into a separate pan. Next, the resulting mixture needs to be poured into the eggs along with. As a result of long and intensive mixing, you should get a viscous base, the consistency of which resembles dough intended for baking charlotte.

We form and heat-treat the product

Before baking a chocolate biscuit in a slow cooker, it must be properly formed. To do this, the deep dishes of the device must be lubricated with any fat, and then pour the base into it. Next, the baking tool must be tightly closed. Subsequently, it must be set to baking mode and cook the product for one hour.

After the specified time, you should check the readiness of the biscuit. This can be done as follows: you need to stick a dry toothpick into the center of the baking. Next, you need to take it out and see if the raw base has stuck to the stick. If the toothpick remains dry, then the homemade dessert can be safely removed from the dishes. If there are pieces of viscous dough on it, then it is recommended to keep the cake in the same program for a few more minutes.

Properly served with tea

Now you know how to cook a biscuit in the Polaris slow cooker. After the dessert is completely baked, it must be removed from the bowl using a plastic or silicone spatula. Having placed pastries on a cake rack or a flat plate, it should be cut into pieces and served to the household in a cooled or still warm state along with tea.

We make a chocolate biscuit in the Redmond multicooker

There are many options for preparing the presented pastries. In this section of the article, we want to tell you how to make the softest and most delicious cake that can be used not only as a full-fledged dessert, but also used to create a homemade cake. For this we need:

• dark chocolate - one hundred and fifty grams, that is, one and a half tiles;
• eggs - 4 pcs.;
• granulated sugar - 0.4 cups;
• baking powder - a small spoon;
• high-grade sifted flour - 1.7 cups;
• condensed milk (only not boiled) - ½ standard jar;
• 10% fat sour cream - half a glass;
• vanilla sugar - use as desired (small spoon);
• any cooking oil - for lubricating the mold.

Making dough

How to cook lush and very tender in the Redmond slow cooker requires the use of simple and quite affordable components. To make such a delicacy, you need to break fresh eggs, add sour cream, granulated sugar and condensed milk to them. After mixing the products, they should be left warm for a few minutes. In the meantime, you can do the processing. It should be divided into pieces and melted in a water bath, adding a spoonful of milk.

After the granulated sugar is partially dissolved in the egg mass, it is required to put vanillin, baking powder and sifted flour into the same bowl. Having kneaded a homogeneous base, the previously melted and slightly chilled chocolate should be gradually poured into it.

As a result of the described actions, you should get a dark chocolate dough with a pleasant vanilla aroma.

We form a dessert and bake it in a slow cooker

The chocolate biscuit in the Redmond slow cooker is baked as quickly and easily as in the previous recipe. To do this, the deep container of the device should be lubricated with any fat (preferably butter), and then pour the previously mixed base into it. At the end, the product must be tightly closed and the baking program turned on. After setting the timer for 60 minutes, you should wait for a sound signal that will notify you of the end of the selected mode.

After checking the readiness of the product by sticking a toothpick into it, the biscuit can be safely removed from the dish. It is recommended to do this with a spatula or by tipping the container over a large cake pan.

How should it be served?

As you can see, the chocolate biscuit in the Redmond slow cooker is cooked pretty quickly. After the homemade delicacy is on the cake stand, it should be cooled. Further, it is recommended to cut the dessert into triangles, place them on saucers and serve with black tea.

It should be especially noted that such a chocolate biscuit is very often used to make delicious homemade cakes. To do this, it must be cut into two cakes of equal thickness, and then greased with any cream, decorated with confectionery crumbs and left in the refrigerator for several hours. After this time, the chocolate biscuit will become even more tender and juicy.

You can make such a quick cake at home just like that, as well as for any family holiday.

Cooking a delicious biscuit using boiled water

In a slow cooker, it is done when you want to enjoy a delicious dessert, but there was no sour cream or kefir in the refrigerator.

So, to prepare a delicious chocolate cake, we need the following products:

Making the chocolate base

The chocolate biscuit in the Philips multicooker turns out to be just as tasty and lush as in the devices of other brands. And before you bake this cake at home, you should knead the viscous dough well. To do this, beat fresh eggs with a whisk, add cooled boiling water, refined sunflower oil and milk to them. Next, add sugar to the liquid mass, mix everything thoroughly and leave it warm for ten to fifteen minutes. In the meantime, you can start preparing the loose part of the dough. To do this, mix the sifted flour with table soda and cocoa powder. Next, the resulting mixture must be gradually introduced into the liquid mass. As a result, you should get a viscous dough of a dark color.

Putting the dough into the bowl and baking

After the base is mixed, it must be poured into the container of the device. By the way, before that, the bowl needs to be generously lubricated with any fat (culinary). In this form, the semi-finished product should be baked for sixty-five minutes. During this time, the chocolate cake should rise well, become darker, tender and soft.

Properly serving pastries to the table

Having made a chocolate biscuit at home, you should think about how it can be beautifully served for a family tea party. To do this, we recommend covering the delicacy with dark glaze. It can be done as follows: a bar of chocolate is taken, broken into slices and laid out in a metal bowl along with a spoonful of butter and ten milliliters of fresh milk. After that, all the ingredients are placed in a water bath until the chocolate has completely melted and is converted into a homogeneous thick glaze. Next, it is required to evenly coat the entire surface of the biscuit, including the side parts. Having kept a kind of cake in the cold for an hour, it can be safely served at the table. To do this, the dessert should be cut into triangular pieces, distributed on saucers and served to guests along with tea.

Summing up

As you can see, baking a chocolate biscuit in a slow cooker is not difficult at all. If desired, nuts or any other ingredients (for example, candied fruits, chocolate drops, dried fruits, etc.) can be additionally added to such a delicacy. Bon appetit!

An airy and soft chocolate biscuit in a slow cooker is prepared very quickly and does not require complex ingredients. In order for it to acquire a classic taste, you must adhere to the recipe and follow simple rules. The dessert dough is quite capricious and can behave differently. The recipe for a chocolate biscuit in a slow cooker is much simpler than its counterpart in the oven. Baking does not burn and does not lose a large amount of moisture, as it is prepared in a special mode with the lid closed.

• sift the flour just before kneading the dough so that it becomes more fluffy;
• beat egg whites with a pinch of salt and egg yolks with sugar and vanilla separately;
• the baking dish must be prepared in advance, greased and sprinkled with semolina, flour, cocoa or crackers;
• it is filled no more than half, so that there is room for lifting, otherwise the dough will start to overflow from the baking bowl;
• baking powder and starch must be mixed with flour, soda can also be used.

The cake is well smeared with jam, cream and jam, poured with icing, decorated with whipped whites or cream. 3 best recipes will allow you to surprise your household with new desserts. Each of them leaves a flight for the imagination. Chocolate biscuit recipes in a slow cooker make it possible to quickly put a delicious dessert on the table.

The cooking time is 1 hour. It may vary depending on the amount of dough and the size of the multicooker.

Classic chocolate biscuit in a slow cooker

A chocolate biscuit in a slow cooker, the recipe of which is commonly called a classic, requires a minimum of components. It can be made quickly and treat the household with excellent pastries. Dessert can be classified as economical. A classic chocolate biscuit in a slow cooker does not burn or dry out. It comes out a little damp and airy. To your taste, the cakes can be greased with cream, jam or poured with icing.

Composition of products

The dessert recipe requires precise proportions. A delicious chocolate biscuit consists of a minimum set of components:

• 6 eggs;
• sugar in the amount of one glass;
• a glass of flour;
• 4 tablespoons of cocoa;
• vanilla sugar for dough;
• mixture with baking powder and soda, 0.5 grams each.

Grease the mold with butter so that the cake does not stick. As a topping, you can use semolina, flour or cocoa. A classic biscuit contains a minimum amount of products in its composition. The preparation time is only 1 hour, after which you can serve dessert on the table.

Cooking step by step

To get a magnificent chocolate biscuit in a slow cooker, you must follow the proportions and be guided by the recipe. To increase the volume of baking, all ingredients are taken in double volume. You can also calculate the proportion for a smaller cake.

1. It is required to separate the proteins, yolks and beat them in a separate bowl with the addition of sugar. Time for this procedure will take at least 7 minutes. Then both masses are mixed and beaten with a mixer for another 3 minutes. Finally, vanillin is added to the mixture. Eggs must be chilled first. To make the protein foam more durable and stable, you need to pour a pinch of salt into it.
2. Sift the flour, then add cocoa, soda and baking powder to it. The dry mixture is carefully poured into the egg mass and mixed with a spoon. The use of a mixer at this stage is not recommended.
3. It is necessary to grease the form and place in a slow cooker with a dough that reaches half the bowl.
4. In the “Baking” mode, the biscuit is cooked for 1 hour, after which it must stand on the heating for 10 minutes.
5. It is necessary to remove the cake from the multicooker in a cooled or slightly warm form.

It’s easy to make a chocolate biscuit in a slow cooker, it’s even easier to serve it. Any cream is suitable for lubricating the cakes. You can simply cut the biscuit and serve it warm. For decoration and decoration, jam or preserves are also used.

Chocolate biscuit on boiling water in a slow cooker

A simple chocolate biscuit in a slow cooker is cooked in boiling water. It turns out soft and airy. It includes components that can be found in every home. To make a chocolate biscuit in a slow cooker, you need to be guided by tips, proportions and recipes.

Required Ingredients

In a slow cooker, cooking a biscuit is much easier than in an oven. It doesn't burn and rises well. For baking you will need the following ingredients:

• eggs - 2 pieces;
• sugar - 2 cups;
• 2 cups of flour;
• one and a half small spoons of soda and baking powder;
• 6 spoons of cocoa;
• 250 ml of milk;
• a sachet of vanillin;
• a third of a glass of vegetable oil;
• a glass of boiling water.

Cake cakes on the water are juicy, if they are not overdried and good. With an increase in the number of proportions, you can take a glass of cocoa, just be sure to sift well.

Cooking steps

A chocolate biscuit from a slow cooker is cooked for an hour. It can be decorated with berries, cream, nuts. Serve warm and chilled. To prepare a chocolate biscuit in a slow cooker, you will first need to cool the eggs in the refrigerator.

1. They are separated into whites and yolks and beaten with sugar separately. The first - to dense foam, and the second - to density. Then both masses are combined and mixed.
2. Add milk and butter to the dough, mix everything with a mixer until a homogeneous consistency.
3. In a cup, mix flour, soda, baking powder, cocoa and sift to give the dough airiness and avoid lumps.
4. The egg mass and the flour composition are combined slowly with constant stirring.
5. When the dough is already smooth, without lumps and bubbles, a glass of boiling water is added to it, and everything is quickly mixed.
6. The form is covered with parchment and oiled. The dough is poured into it, which has a fairly liquid consistency. Do not add flour, otherwise the cake will be very tight and lose airiness.
7. In the multicooker, the “Baking” program is selected and the time is set for 1 hour. When the ready signal sounds, the lid cannot be opened. On heating, the biscuit should sweat for another 20 minutes.
8. You can pull out the cake only when it has completely cooled down.

The fluffy biscuit is divided into half along the side, smeared with any cream or jam and served at the table. You can just cut the cake, it is also very tasty.

Video of making chocolate biscuit in a slow cooker

Chocolate sponge cake with cherries and nuts in a slow cooker

For a chocolate biscuit cake in a slow cooker, you will need cherries and nuts. Berries can be taken fresh or frozen. The choice of nuts is also limited to one type. Baking in a slow cooker turns out to be airy and fluffy, and also does not burn or settle.

Base Ingredients

For a slow cooker smaller than a small one by 3 liters, you can cook a chocolate sponge cake with cherries and nuts for an hour. For dessert you will need:

• eggs - 4 pcs.;
• 80 g flour;
• 200 g cherries;
• 20 g nuts;
• 20 g cocoa;
• 100 g of sugar;
• 20 g cornstarch;
• a pinch of salt.

You can cook a kefir pie, then the amount of added flour will increase. The quantity of products is designed for 6 servings.

How to cook step by step

1. Eggs must be cooled in the refrigerator, and then separated into yolks and proteins. The dough is prepared according to the traditional classic recipe. Separately, the yolks are ground with half the sugar, and then the whites are whipped to a thick foam. Be sure to add a pinch of salt to them. Then the foam is thicker and denser. It is recommended to beat eggs with sugar with a mixer.
2. Two egg mixtures are combined, a spoon may be needed for these purposes, and it is better not to use a mixer.
3. Nuts are roasted and ground. They are mixed with sifted flour, cocoa, starch and baking powder in a separate bowl. For baking, you can use different nuts: hazelnuts, almonds, peanuts or walnuts.
4. To give the biscuit a special inimitable aroma, pour a spoonful of liquor, rum or cognac into the dough. Then the egg and flour components are combined together. Mix them from bottom to top with a spatula. The mixer will only compact the dough too much, and it will not rise to the proper volume.
5. It is recommended to grease the form thoroughly with butter, and sprinkle with flour on top. Dough is poured into it. Its volume should not exceed half the bowl, so that nothing spills out during baking.
6. Put cherries on the dough. Berries can be fresh or frozen. Without fail, it is required to drain the excess juice and, of course, remove the bones.
7. The multicooker lid closes tightly and the “Baking” mode is set. The biscuit is prepared within 40 minutes. After the end signal, do not rush to open the lid and pull out the cake. It should stand for at least 10 minutes.
8. You can pull out the biscuit only after it has cooled down a bit, so as not to break and spoil the appearance.

Dessert can be served with tea or coffee. It looks great cut into pieces. The biscuit can also be divided into two cakes along the side. For these purposes, a fishing line or a thin knife dipped in water is suitable.

To make a real cake, you need to prepare a cream. It can be creamy, protein or custard. For a chocolate biscuit cooked in a slow cooker, any layer is suitable. The top cake, in which the cherry is baked, can be decorated with whipped cream.

The nuances of making chocolate biscuit in a slow cooker

To properly prepare a chocolate biscuit cake in a slow cooker, you must follow a few simple rules. They allow you to achieve the necessary airiness of the dough and a special taste.

1. To make the dough porous and rise well, it is necessary to sift the flour immediately before cooking. It is filled with air and gives volume. A tall biscuit will satisfy the taste of the most demanding hostess.
2. The finished dough does not tolerate low temperatures and drafts. It winds up very quickly and sits down, so that this does not happen, you must immediately start baking the cakes.
3. If the biscuit has risen well, but is constantly opened to make sure it is ready, it will be spoiled. Do not lift the lid of the multicooker not only during baking, but also for another 10 minutes after turning it off.
4. Whipped proteins are easy to check for stability. It is necessary to collect them in a spoon and turn over a cup. If the mass does not fall out, then the proteins have whipped enough.
5. To cut the cake along the side, it is advisable to use a thin fishing line. It makes the separation process more subtle and does not break the dough like a knife.

Whipped cream can decorate the top cake and make a layer out of them. To make a biscuit in a slow cooker very tasty, you must follow the basic rules, adhere to the proportions and recipes.

The multicooker appeared in my house as a gift and stood in the kitchen in a cabinet for a very long time, not finding a use for itself, since, in principle, I consider myself adherents of traditional cooking methods and have more respect for pots and pans. Then gradually I became convinced that it is good to cook some food in this device, for example, cereals. And even later I was convinced to try baking a biscuit and, you know, I liked it! It is perfectly baked, does not burn, it is not necessary to follow and cover with foil. In general, today we will bake a chocolate biscuit in a slow cooker.

Usually the baking time is 1 hour. But it can vary for various reasons, ranging from the multicooker model (Redmond, Polaris, Panasonic, etc.) to the mains voltage. Therefore, after 60 minutes, it is recommended to open the lid, pierce the cake with a wooden skewer and decide on the readiness of baking.

Chocolate sponge cake with cocoa in a slow cooker

This is a fairly simple, quick recipe. Unlike the classic version, where yolks and whites are whipped separately, here we will not do this, and those very “stable peaks” in proteins are not important to us. However, in order to make the biscuit lush and light, we will use a different technique, which is called “boiling water”, i.e. the dough for our chocolate biscuit will be brewed with boiling water. How to do this in a slow cooker, see below in a step-by-step recipe with a photo.

Ingredients:

• boiling water - 200 ml;
• milk or kefir - 200 ml;
• eggs - 2pcs;
• sugar - 350g;
• flour - 270g;
• cocoa - 60g;
• vegetable oil - 90 ml;
• soda - 1.5 tsp;
• baking powder - 1.5 tsp

How to bake a chocolate biscuit in a slow cooker

Chiffon chocolate biscuit in a slow cooker

Why is it called chiffon? Anyone familiar with fabrics knows that chiffon is a very thin, almost transparent, light and airy fabric. Like this biscuit. In the recipe, we still separate the eggs, i.e. we will do our best to prepare the base for the chocolate cake as airy as possible. Boiling water is no longer needed, but vegetable oil is the second prerequisite here. For taste, we use coffee, it will give a very light bitterness and a faint coffee aroma. However, if you don't want to, you can safely do without it.

What we need:

• wheat flour - 100g;
• eggs - 4pcs;
• sugar - 90g;
• powdered sugar - 20g;
• cocoa - 30g;
• instant coffee - 1 tsp;
• water - 90 ml;
• salt - a pinch;
• vegetable oil - 60 ml;
• baking powder - 1 tsp;
• soda - 0.5 tsp

How to cook chocolate chiffon biscuit in a slow cooker

1. Let's start with the preparation of chocolate and coffee "drink". Why, in a small saucepan, mix cocoa powder and coffee, pour the amount of water indicated on the list. Put on a small fire and, stirring, bring to a boil. Turn off the heat and leave to cool.
2. We share the eggs. We will finish the proteins in one large bowl, the yolks in another. Moreover, we need proteins from all 4 eggs, and yolks from only 2. It is very important that neither the shell nor the yolk get into the proteins, this can not only prevent them from whipping, but prevent them from whipping at all. I send a bowl of proteins to the refrigerator, when they cool down, they will more easily accept the consistency of lush foam when whipping.
3. In the meantime, pour sugar into the yolks and beat immediately. If left to stand, then the sugar will dry the egg yolks and they won’t get knocked down qualitatively. Beat with a mixer for 4-5 minutes. The quality of whipping greatly affects the quality of the biscuit. The mass will turn white and increase in volume.
4. Check if the chocolate drink is cold enough. If it has become warm, you can pour it into the whipped mass. Pour in a thin stream, continuing to work with a mixer.
5. In a separate bowl, sift flour along with baking soda and baking powder. Then, in parts, we introduce the dry mixture into the liquid, continuing to mix after each addition. Pour in the oil and as a result we get batter - the basis for the biscuit. She had already acquired a chocolate color by this time, but still not voluminous enough.
6. And proteins will add volume to it. We take them out of the refrigerator. Be sure to wash and wipe dry the whisks of the mixer. First we work at a slow speed, when large bubbles appear, we throw in a pinch of salt. Salt has the ability to bind protein and therefore contributes to a better result. Increase the speed to maximum and, with patience, beat. When the mixture turns white. But it will still be liquid, pour powdered sugar. We work until we get a mass, which in cooking is called "sustainable peaks." For a better understanding: if you turn the bowl of foam over, it will not flow out of it.
7. One important and difficult moment passed. The second one remained - mixing protein foam into biscuit dough. The main thing here is not to drop the mass, which means you need to interfere very carefully. It is ideal to use a silicone spatula for this. Add in three parts. The first part can be mixed with the dough more actively, it will dilute the mixture and it will become easier to mix the remaining protein. The movements of the spatula should be from top to bottom, as if you are wrapping the foam with dough. Carefully, but carefully.
8. Now you can exhale, all the hard work is over, and the multicooker will do the rest for us. Usually, it is not recommended to pre-lubricate the bowl, but if you are baking a biscuit in a slow cooker for the first time or the surface of your bowl is somewhat worn out, then it is better not to neglect this condition - grease the bottom and sides with a little butter.
9. Transfer the dough to a bowl and flatten slightly. You can hit it on the countertop a couple of times to remove air bubbles inside. We put in a slow cooker, turn on the “Baking” mode and leave to rest for 1 hour.
10. After the multicooker signal, do not rush to remove the biscuit from the container. Instead, take out the bowl and turn it upside down. Let the pastry cool covered.

And that's it - our chocolate and coffee biscuit is ready!

Moist chocolate biscuit in a slow cooker

Perhaps you are familiar with the rather popular type of chocolate biscuit brownie? Of course, classically it is baked in the oven, but today we are talking about baking chocolate biscuits in a slow cooker, so we will try to apply the cake technology for our case. What will it give us? We will get a wet cake, which then will not even need to be impregnated with anything, and more, you can not even prepare a cream for it. Instead, it will be enough to cover the top of the cake with chocolate fondant - ganache or even just sprinkle with powdered sugar and ground nuts and the dessert is ready!

Grocery list:

• flour - 160g;
• cocoa powder - 80g;
• sugar - 300g;
• eggs - 3pcs;
• milk - 250 ml;
• butter - 100g;
• salt - on the tip of a knife;
• soda - 1/4 tsp;
• baking powder for dough - 1 tsp

How to make a moist chocolate biscuit in a slow cooker

1. Melt the butter and set it aside to cool slightly. Warm up the milk slightly.
2. In a large bowl, mix all dry ingredients, excluding sugar.
3. In a mixer bowl, beat the eggs and sugar well.
4. Pour milk and butter into beaten eggs.
5. Pour liquid mixture into dry ingredients. Mix thoroughly, you can whisk, fork or mixer at low speed.
6. Pour the dough into a greased multicooker bowl. We bake on the "Baking" program for 1 hour.
7. Ready biscuit, first cool in a bowl for 10 minutes, then cover with a plate of a suitable diameter and turn over.

Our moist chocolate flavored biscuit cake is ready. It is good both warm and chilled!