I enjoy entertaining, but I prefer to do as much prep in advance as possible, so I can enjoy my guests and my wine.☺ This is a great dessert recipe for company because it serves a crowd and you make it in the slow cooker, so all of the prep work is done 4 hours before serving. You could even sift together the dry ingredients and cream the butter sugar mixture the day before. Just store the dry in an airtight container and the creamed mixture covered in the refrigerator.

The leftovers, if there are any, can be frozen in ramekins lightly misted with cooking spray for individual portions. To serve, run a knife around the edge and invert onto a plate. Microwave on high about 2½ minutes, or until warm. Add a scoop of ice cream and you’re ready to go.

Warning: major richness and decadence ahead

Slow Cooker Chocolate Raspberry Lava Cake
Print Recipe
This recipe is beyond rich and is great for serving a crowd.
Servings Prep Time
12 20 minutes
Cook Time Passive Time
4 hours 4 hours
Servings Prep Time
12 20 minutes
Cook Time Passive Time
4 hours 4 hours
Slow Cooker Chocolate Raspberry Lava Cake
Print Recipe
This recipe is beyond rich and is great for serving a crowd.
Servings Prep Time
12 20 minutes
Cook Time Passive Time
4 hours 4 hours
Servings Prep Time
12 20 minutes
Cook Time Passive Time
4 hours 4 hours
Ingredients
Dry ingredients
Creaming ingredients
Additional ingredients
Servings:
Instructions
  1. In a medium bowl sift together the dry ingredients - cocoa powder, flour, powdered sugar, & salt
  2. In a large bowl if you're using a hand mixer or the bowl of your stand mixer with the paddle attachment, add the butter and beat the butter for about 30 seconds to get it creamy and whipped. Add the granulated sugar and the brown sugar and beat on high until the mixture looks fluffy and feels grainy like fine sand.
  3. After creaming the butter and sugar, add the eggs, 2 at a time, mixing well between additions.
  4. Mix in on low, the combined dry ingredients, adding a half at a time.
  5. Using a large spoon, add the chocolate chips and mix until combined throughout.
  6. Line your slow cooker with a liner if using. Lightly spray with cooking spray. Evenly layer the frozen raspberries. Using a large spoon, add the cake mixture over the raspberries and smooth the top.
  7. Cover & cook on low for 3½ to 4 hours. Let sit for 15 minutes. Serve warm with a scoop of ice cream.
Recipe Notes

This recipe is adapted from a recipe in the Detroit Free Press by Alison Ladman of the Associated Press.

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