Slow-cooker caramel mud cake

  • 2 hrs 30 mins cooking
  • Serves 12
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Slow-cooker caramel mud cake
  • 180 gram white chocolate, chopped finely
  • 60 gram unsalted butter, chopped finely
  • 5 eggs, separated
  • 2 teaspoon vanilla extract
  • 1/2 cup (60g) ground almonds
  • 1/4 cup (35g) self-raising flour
  • 1/3 cup (75g) firmly packed dark brown sugar
Caramel icing
  • 60 gram unsalted butter, chopped
  • 1/2 cup (110g) firmly packed dark brown sugar
  • 1/2 cup (125ml) milk
  • 2/3 cup (110g) icing sugar


Slow-cooker caramel mud cake
  • 1
    Grease a 2-litre (8-cup) pudding steamer; line base with baking paper.
  • 2
    Stir chocolate and butter in a medium saucepan over low heat until smooth. Remove from heat; cool for 10 minutes. Stir egg yolks and extract into mixture, then ground almonds and sifted flour.
  • 3
    Beat egg whites in a small bowl with an electric mixer until soft peaks form. Add sugar; beat until sugar dissolves. Fold egg white mixture into chocolate mixture, in two batches. Spoon mixture into pudding steamer.
  • 4
    Place steamer, without lid, in a 4.5-litre (18-cup) slow cooker with enough boiling water to come halfway up side of steamer. Cook, covered, on high, for 2 hours or until firm.
  • 5
    Remove cake from cooker. Immediately turn onto a baking-paper-covered wire rack; cool completely.
  • 6
    To make caramel icing, melt butter in a small saucepan over medium heat. Add brown sugar and milk; cook, stirring, over medium heat until sugar dissolves. Bring to the boil. Reduce heat; simmer for 1 minute. Remove from heat. Whisk in sifted icing sugar until smooth.
  • 7
    Pour icing over cake before serving.

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