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Dense Chocolate Cake
This is our version of the still-popular
flourless chocolate cake. Best of all you don’t
need to turn on the oven!
Setting: Slow Cook
Makes one loaf cake (about 12 servings)
½ tablespoon unsalted butter, room
temperature (for pan)
½ cup (1 stick) unsalted butter
4 ounces semisweet chocolate,
broken into 2-inch pieces
¼ cup cocoa powder, sifted
¼ teaspoon table salt
¾ teaspoon pure vanilla extract
½ cup granulated sugar
2 large eggs, room temperature
1 teaspoon espresso powder
1. Prepare an 8½x4½-inch loaf pan by lightly
coating with the ½ tablespoon of room
temperature butter. Line the bottom of the
pan with parchment paper. Reserve.
2. In the top of a double boiler set over
medium-low heat (or a heat-proof bowl set
over a pot of simmering water), combine the
butter and chocolate. Stir occasionally until
just melted. Remove from heat and stir in
the cocoa powder, salt and vanilla. Reserve.
3. In a medium mixing bowl, beat the sugar
and eggs together until lightened (this takes
a few minutes. The mixture should be a pale
yellow color that almost holds its shape).
4. Once the chocolate mixture has cooled,
stir it into the egg/sugar mixture with the
espresso powder, making sure that it is fully
combined, with no streaks of color.
5. Pour cake batter into the prepared pan. Tap
pan on the counter a few times to remove
any air bubbles and to level the cake.
6. Put the filled pan into the bottom of the
cooking pot of the Multicooker. Select Slow
Cook on High for 2½ hours.
7. Once unit switches to Keep Warm, turn the
unit off and remove cake to cool to room
temperature. Remove cake from pan and
discard parchment. Wrap well and chill for
at least 2 hours or overnight.
Nutritional information per serving:
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Traditional Rice Pudding
What better ending to a meal than a cup
of rice pudding? The great thing about this
dessert is that it can be served warm out
of the cooking pot or chilled. Chilled rice
pudding does set up and has a different
consistency than when served warm.
If not serving immediately, stir some
extra milk or water into the rice pudding
to make it creamier.
Setting: Slow Cook
Makes 8 cups (sixteen servings)
2 cups Arborio rice
4 cups whole milk
2 cups heavy cream
1 cup water
1 vanilla bean, halved and seeds
scraped
¾ cup granulated sugar
¼ teaspoon sea or kosher salt
1 teaspoon pure vanilla extract
2 whole cinnamon sticks
¼ teaspoon ground nutmeg
1. Put all of the ingredients into the pot of the
Multicooker. Stir to combine.
2. Select Slow Cook on High for 3 hours.
3. Once the cooking time has elapsed, the unit
will automatically switch to Keep Warm.
4. Remove and discard vanilla bean and
cinnamon sticks. Keep on Warm until ready
to serve.
5. If not serving immediately, stir in more liquid
(any type of milk or water) before reheating.
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