AuthorGeo FoodsCategoryDessertIngredients
Preparation
Whisk eggs, sugar, melted butter and one tablespoon vanilla extract together in a bowl. In another bowl, whisk flour, cocoa, coffee granules and salt together; gradually add the powdered ingredients into the egg mixture and beat them thoroughly. Transfer it to a greased slow cooker. Cook with a lid covered, on low flame until a toothpick inserted in center comes out with moist crumbs for about two-three hours. Serve warm or you can also serve it with ice cream and raspberries.
Related RecipesChocolate Muffins Peanut Butter Drizzle Pancakes Pina Colada Italian Ice Pops Ingredients
4 eggs 5 ½ cups sugar ½ cup melted butter 1 tbsp vanilla extract 1 cup all-purpose flour ½ cup baking cocoa 1 tbsp coffee granules ¼ tsp salt · Fresh raspberries · Vanilla ice creamDirections
1Whisk eggs, sugar, melted butter and one tablespoon vanilla extract together in a bowl. In another bowl, whisk flour, cocoa, coffee granules and salt together; gradually add the powdered ingredients into the egg mixture and beat them thoroughly. Transfer it to a greased slow cooker. Cook with a lid covered, on low flame until a toothpick inserted in center comes out with moist crumbs for about two-three hours. Serve warm or you can also serve it with ice cream and raspberries.
Ingredients
Directions
Whisk eggs, sugar, melted butter and one tablespoon vanilla extract together in a bowl. In another bowl, whisk flour, cocoa, coffee granules and salt together; gradually add the powdered ingredients into the egg mixture and beat them thoroughly. Transfer it to a greased slow cooker. Cook with a lid covered, on low flame until a toothpick inserted in center comes out with moist crumbs for about two-three hours. Serve warm or you can also serve it with ice cream and raspberries.