Cupcake with berries and cocoa in a slow cooker. Chocolate cupcakes in a slow cooker with fillings

• a glass of granulated sugar;
• a glass of crushed butter;
• 3 eggs;
• half a teaspoon of baking powder and soda (you can later extinguish with vinegar);
• a glass of flour;
• at least 2 tablespoons of cocoa - the amount is selected in accordance with taste preferences;
• to lubricate the multicooker fryer, you will need butter or olive oil.

• Preparation time: 20 minutes
• Time for preparing: 60 minutes
• Servings: 7-8
• Complexity: light

Cooking

As soon as the butter softens, it is rubbed with pre-added sugar, bringing to a homogeneous consistency.
Eggs are driven into the resulting mixture - it is better to do this one egg at a time, since this makes it easier to mix the contents of the bowl.
Bulk components are added to the resulting composition. First, soda and baking powder, then cocoa - each time everything is thoroughly mixed.
Finally, flour is added - in small portions to evenly stir the consistency.

If you are not a fan complex recipes, but at the same time your family just loves baking, you can solve the problem with a simple, but modern way- use a multicooker for baking. Of course, cupcakes are among the most popular recipes, but not ordinary ones, but chocolate ones. Chocolate muffin in a slow cooker - it's fast and delicious. There are many recipes for baking chocolate cake, differing in complexity and number of auxiliary ingredients. The features of baking cupcakes in a slow cooker and possible recipes will be discussed in more detail in the article.

The proposed recipes differ from the rest in the absence of an exact cooking time - this is due to the variety of models of the multicookers themselves. Therefore lovers exact recipe you will have to disappoint - in the conditions of using this kitchen appliance, this is impossible. Why?

Most recipes on culinary forums are criticized. The reason for the unflattering review is an undercooked or burnt dish. After questioning and clarifying the circumstances, it turns out that the young housewives did exactly as according to the recipe. Due to different capacities, similar incidents occur in household gas or electric stoves. What can we say about the multicooker, the number of models of which is already in the thousands.

Therefore, if you intend to bake a chocolate cake in a slow cooker, be sure to consider the power and other characteristics of your own model. The difference in cooking time can reach up to 20 minutes.

To get started, you can master the recipe for a simple chocolate cupcake. This recipe is using basic ingredients. Having shown imagination, a simple recipe can be complicated by adding additional goodies to it - nuts, chocolate pieces, cream, berries. You will get a new and very unforgettable taste.

A recipe using basic products requires:

• a glass of granulated sugar;
• a glass of chopped butter;
• 3 eggs;
• half a teaspoon of baking powder and soda (you can later extinguish with vinegar);
• a glass of flour;
• at least 2 tablespoons of cocoa - the amount is selected in accordance with taste preferences;
• to lubricate the multicooker fryer, you will need butter or olive oil.

The cake is made in the following order:

1. Butter must first be held at room temperature so that it softens and begins to be cut into small pieces. Also, if desired or lack of butter, you can use margarine - recipes with basic products do not prohibit this.
2. As soon as the butter softens, it is rubbed with pre-added sugar, bringing to a homogeneous consistency.
3. Eggs are driven into the resulting mixture - it is better to do this one egg at a time, since this makes it easier to mix the contents of the bowl.
4. Bulk components are added to the resulting composition. First, soda and baking powder, then cocoa - each time everything is thoroughly mixed.
5. Finally, flour is added - in small portions to evenly stir the consistency.

This completes the test preparation. The multicooker roaster is lubricated with butter or sunflower oil. Spread the chocolate mixture into a container, carefully level it to get the correct shape and send the oven in the “Baking” mode. Estimated baking time is 50 minutes. After cooking, the lid of the multicooker is opened and left for another quarter of an hour.

After the time has elapsed, you can remove the finished cake from the multicooker and grease it with a pre-prepared cream, pour over melted chocolate. It will also be beautiful and original to decorate the cupcake. fresh berries and whipped cream.

Recipe with the obligatory addition of berries

A simple recipe can be modified by adding fresh berries and removing butter. Thus, it will turn out interesting and lean version suitable for those who monitor their own weight.

So, to prepare a cake with the addition of berries, you should prepare the following products:

• a glass of flour;
• one and a half cups of sugar - the amount can be reduced to get less high-calorie pastries, but the taste will be slightly sour;
• 2 tbsp. l. cocoa - more;
• a glass of boiled water;
• a quarter cup of vegetable oil;
• one and a half glasses of pitted berries - for example, cherries, or currants, strawberries, strawberries and others;
• one and a half teaspoons of baking powder - you can use half a teaspoon of soda slaked with vinegar.

To prepare the presented cupcake, do the following:

1. At the initial stage, you should mix all the dry ingredients in a bowl - it is important to achieve a complete homogeneous mass.
2. Separately mix water and vegetable oil, the resulting composition is carefully poured into the dry components, mixing thoroughly until a homogeneous mass - without lumps.
3. Sort the used berries, rinse well, put in a colander, let dry a little. If cherries or other pitted berries are used, they are removed, and the berries are also thrown into a colander to allow water and juice to drain.
4. Add the prepared berries to the prepared liquid mixture, mix again with a whisk.
5. Lubricate the multicooker form with vegetable oil and pour the dough into it.
6. Put to bake in a slow cooker for about 1 hour, you may need to increase or decrease the time to prevent the cake from burning.

A similar chocolate cake in a slow cooker can be prepared with the addition of fruit filling- banana, apple, pear are simply crushed in a blender to a puree state. It is better not to grind the berries this way and use them in their original large form - the cake will turn out with a richer berry flavor.

The prepared cupcake is decorated with chocolate melted in a water bath with the addition of milk - the composition is poured over pastries from above. After the hot chocolate mixture has cooled, fresh berries are laid out on top of the cake, it is possible with the addition of pieces of fruit. The family will perceive such a dessert with a “Hurrah!”, And you will be satisfied with the short time and ease of preparation.

Chocolate curd cake

Dairy lovers can rejoice - make a chocolate cake with cottage cheese. The pastries will turn out to be very tender and are appreciated by little naughty ones, so this recipe with a photo can be used for a children's holiday instead of the usual fatty cream biscuits.

For the preparation of cottage cheese and chocolate cake, you will need the following products:

• standard chocolate bar;
• 100 g butter;
• half a glass of flour;
• a glass of sugar;
• 3 eggs;
• a pack of cottage cheese - 200-250 g. Cottage cheese is chosen in a liquid consistency, or dry, but then mixed with sour cream.

The preparation of a curd-chocolate cake using a multicooker occurs in the sequence:

Cottage cheese and chocolate cake is consumed only chilled - so you can fully enjoy the taste fermented milk product. Cupcake can be decorated with whipped cream, berries, chocolate chips and other possible edible decorations.

Dark Chocolate Cake

Lovers of sweets, but to avoid consumption a large number calories, it is recommended to use the recipe for making a cupcake using dark chocolate. This interesting recipe suitable only for lovers of bitterness, such pastries are not suitable for a children's holiday. In extreme cases, you will have to increase the amount of sugar.

To make a cake, you will need the following products:

• 3 standard dark chocolate bars;
• a pack of butter (in 200 g);
• 5 eggs;
• a glass of granulated sugar;
• 2 cups of flour;
• 2 tbsp. l. cocoa.

To make a real chocolate cupcake in a slow cooker, you will need to do the following:

1. Chocolate and butter are melted in a water bath to achieve a uniform and not burnt mixture.
2. In a separate bowl, mix eggs and sugar. It is better to use a mixer to get foamy peaks - this will give the cake tenderness and softness.
3. Add pre-cooked and cooled chocolate to the resulting egg-sugar mixture. Everything is thoroughly mixed.
4. Flour is added to the mixture carefully and in small portions - it is necessary to mix everything, avoiding the formation of lumps.
5. The form from the multicooker is greased with butter and sprinkled with cocoa. Flip the mold over to brush off excess cocoa.
6. Pour the prepared dough into the mold and put it in the multicooker for baking in the "baking" mode for 40-60 minutes, depending on the power.
7. Once the time is up, open the lid and leave to cool. Then carefully remove the baked cupcake and decorate in any way possible and acceptable.

Cooked chocolate-milk icing with the addition of ground peanuts is suitable here as a decoration. Here you need to take another bar of chocolate, you can use plain milk chocolate, and put it to melt on water bath. As the chocolate melts, pour in the milk. Pour the hot homogeneous mixture over the cake and sprinkle with peanut crumbs, or walnuts. You can also use fresh berries, which with the same milk chocolate icing will give the already chocolate cake a unique taste of chocolate. Sweets lovers will love it!

A little about decoration

Chocolate cake in a slow cooker can be decorated in a slightly different way. Some housewives prefer to cut pastries lengthwise and grease them with cream. As a cream, you can use purchased whipped cream. On the bottom cake, on top of the creamy layer, you can pour fresh berries - raspberries, chopped strawberries or banana rings. If desired, the fruit and berry layer is additionally flavored with whipped cream and applied with the second half of the cake. It is better to keep such pastries in the refrigerator so that the whipped cream does not melt.

Whipped cream and berries are often garnished on top. With a special tool, you can decorate a cupcake on top with a pattern along the contour, and put fresh berries in the center without chopping. A similar decoration with the addition of chocolate also looks attractive and appetizing - chocolate slices are added to the berries, building up the diversity of the composition.

If the cupcake is intended for a children's celebration, decoration from chocolate icing and a special multi-colored sugar powder in the form of hearts, stars. Berries for children can be a powerful allergen, but the use of fruits will be better - they are softer and have sweet taste unlike berry sour.

Show your imagination and combine products correctly - chocolate cupcake has several variations, including puff option baking. A beautiful decoration and the possible use of products will give the chocolate cake a new twist of taste.

Ordinary muffins no longer surprise anyone and I want to come up with something new to diversify this type of baking. But it was always interesting for me to place chocolate icing not on the surface of the cake, as we used to do, but to use it as a sweet and fragrant filling. Today we will cook delicious cupcake with chocolate filling in a slow cooker.

Agree that it will be delicious when the pastries are soaked and have a very delicate texture - such cupcakes melt in your mouth and are remembered for a long time by all those who have ever had to try them. And this type of cupcakes just refers to such pastries. This time I offer not only a recipe for delicious and classic cupcake, but also a recipe for universal chocolate icing, which hardens very quickly if used as a decoration, and also perfectly soaks pastries, as it became known after this experiment.

The cake turns out incredibly tasty, as mentioned earlier. But he himself does not have such a pronounced taste, compared with the memorable filling. The main condition is not to jump on pastries immediately, otherwise hot chocolate, located in the center, is able to simply burn your tongues. Therefore, be patient and let the cake cool down.

Ingredients

For a cupcake with chocolate filling, we need:

For test:

1. Chicken egg - 2 pieces;
2. Sugar - ½ cup;
3. Creamy margarine - 100 grams;
4. Baking powder - 1 teaspoon;
5. Wheat flour - 1 cup;
6. Brown raisins - 50 grams.

For filling:

1. Milk - 100 ml;
2. Cocoa powder - 2 tablespoons;
3. Sugar - 2/3 cup;
4. Butter - 10 grams.

Total cooking time– 1 hour 30 minutes.
Servings – 5.

1. Chicken eggs mix with granulated sugar and creamy margarine. Don't worry if the margarine can't be blended into the egg mixture at first until smooth - you can do it all at the very end.

2. Add brown raisins to the dough, which initially need to be washed under cold water and slightly “squeezed out”, thereby eliminating the liquid.

3. Baking powder with wheat flour should be slowly added to the dough. You need to knead the dough very carefully, while working with margarine, which previously remained in pieces.

4. Put the dough in silicone mold or immediately into the multicooker pan. We use only ½ of the mass. Attention! If you do not have access to the stove and you fully intend to cook in a slow cooker, do not spread the dough - cook the filling first.

5. Cooking chocolate filling: milk, cocoa powder and granulated sugar are heated to a thick state (in a slow cooker - the "Warming up" mode). As soon as the mass thickens, add butter to it and mix.

6. The filling is ready.

7. Cool the filling slightly and distribute it over the first layer of dough, without touching the sides of the mold, otherwise it will spread even during cooking. Cover the filling with the remaining dough and spread it over the surface. Turn on the "Baking" mode and bake for 1 hour.

8. Cupcake is ready! You can sprinkle it on if you like. powdered sugar Or fill with chocolate icing.

Enjoy your meal!

Step-by-step recipes for making rich and lean, wet and dry chocolate muffins in a slow cooker: test options for a muffin on water, milk, sour cream, kefir

2018-04-20 Marina Danko

Grade
prescription

1989

Time
(min)

servings
(people)

In 100 grams ready meal

8 gr.

16 gr.

carbohydrates

44 gr.

358 kcal.

Option 1: Classic slow cooker chocolate cake recipe

This is especially good for breakfast. Start an eventful day with a cup of strong loose leaf tea and slice fragrant cupcake and notice that things that seemed insoluble will begin to turn out, as if by themselves. Are you in a hurry and decided to spend the weekend at home? Replace tea with a glass of milk, with it the cupcake will seem even more chocolatey.

Ingredients:

• four eggs;
• 200-gram pack of "Peasant" oil;
• one and a half multi-glasses of sugar and two flour;
• milk - half a multi-glass;
• two spoons of ripper and four - cocoa powder.

Step-by-step recipe for making chocolate cake in a slow cooker

The butter needs to be melted. To do this, cut it into pieces and put it in a saucepan. Stirring, heat over low heat until it is completely dispersed. Putting on the table, cool.

In a mixing bowl, beat eggs with sugar until white. Combine the egg mass with milk and cooled butter, beat again.

Separately, mix flour with cocoa and ripper. Sift the mixture twice through a very fine sieve.

Pour the flour to the liquid base and stir well with a spoon or whisk, and beat vigorously with a mixer for three minutes.

Lubricate the cooking bowl with oil, transfer the dough into it. Having closed the lid, we switch to the “Baking” program in the panel, set the timer to 50 minutes, and press the start button.

We let the finished cake stand in the bowl for up to five minutes, then use the steam grid to remove it and transfer it to the wire rack.

Option 2: A quick recipe for chocolate cake in a slow cooker with sour cream

A cupcake cooked with sour cream comes out more rich and the dough is moister than the classic one. It is important not to take sour cream with too high or, on the contrary, a low percentage of fat content. The best option would be to use 15-20% sour cream. No less important is the naturalness of sour cream and the amount of gluten in the flour. The last parameter is not indicated on the packages, you can only be sure by trying the flour in action.

Ingredients:

• five eggs;
• one and a half glasses of refined sugar;
• 120 gr. cocoa powder;
• two glasses of flour;
• a spoonful of dry soda;
• sour cream - 400 gr.;
• dessert spoon of vinegar;
• sugar, freshly ground powder.

How to quickly cook a chocolate cupcake in a slow cooker

At high speed, beat eggs with sugar with a mixer. We do not interrupt the process until we get a lush homogeneous mass. With a spoon, stir in the sour cream into the beaten eggs.

Having combined flour and cocoa, sift through a fine-mesh sieve to sour cream base. After stirring, add soda quenched in vinegar and again work with a mixer. Beat until the surface of the dough is covered with small bubbles.

Lubricate the bowl with oil, put it in it chocolate dough. A cake is being prepared in the "Baking" mode, for 65 minutes.

After cooling the finished cake on a wire rack, sprinkle its surface with powdered sugar.

Option 3: Moist chocolate muffin in a slow cooker

Someone loves dry muffins, but there are many lovers of wet baking. The proposed version of the chocolate cupcake is just for them. The most common components, the simplest and fastest recipe, and the result is beyond praise. The dough of the cupcake is moist thanks to the chocolate mixture, which is poured hot pastry. To measure products, you should take a glass of 200 ml capacity.

Ingredients:

• four eggs;
• 380 gr. Sahara;
• a glass of milk and the same amount of refined oil;
• three tablespoons of cocoa;
• two full glasses of flour;
• ripper spoon.

How to cook

After pouring all the sugar into a bowl, mix it with cocoa. After adding the eggs, beat with a whisk until fluffy.

Add to egg mass milk and butter, stir until sugar grains are completely dissolved. Pour 200 ml of the chocolate base into a bowl, and pour the flour sifted with a ripper into the remaining one and whisk quickly.

We cover the bowl with parchment so that it completely covers not only the bottom, but also the walls. Pour out batter into the cooking bowl of the multicooker and run it in the baking mode for exactly one hour.

After the end of the set cycle, fill the surface of the cake with the previously left filling and leave it in the bowl until completely cooled. We take out the cupcake carefully, taking the free edges of the paper with your fingers.

Option 4: Lean chocolate muffin in a slow cooker with raisins and nuts

It's hard to believe, but the dessert fully fits into the requirements of the most strict post. Raisins are good in the "chocolate" dough, but a cake with cherries will come out much tastier. If such an addition is not contrary to your principles, soak the cherries for a short time in brandy or plain, three-star cognac. You can add absolutely any honey, including candied. Of course, it will need to be melted and this can be done, including by ordinary heating at a low temperature of the stove, it is not at all necessary to use a water bath for this purpose.

Ingredients:

• 90 gr. cocoa powder;
• one and a half glasses of flour;
• one hundred grams of sugar;
• half a glass of non-aromatic oil;
• three tablespoons of liquid or melted honey;
• 250 ml of water;
• two spoons of baking powder;
• a spoonful of powdered cinnamon and the same amount of vanilla powder;
• 1/2 tsp grated nutmeg.
• half a glass of chopped nuts;
• a spoonful of powdered sugar;
• raisins or dried cherries - half a glass.

Step by step recipe

Pour water and oil into an enameled bowl, add both types of sugar. Heat and stir until sugar dissolves, then add and also dissolve honey without residue.

Let the mixture cool slightly while keeping it warm at the same time. Pour salt with spices and cocoa. Mix and add the flour sifted together with the ripper. We start the dough, with a density like that of thick sour cream, if the mass comes out thinner than expected, add up to two more tablespoons of flour.

Pour the dried berries together with the nut crumbs last, mix and set aside for now. The standard bowl of the multicooker is coated with a special composition that almost completely eliminates the burning of food. For this reason, the common technology of flouring a baking dish is redundant in our case. Just rub the bowl from the inside moistened vegetable oil napkin.

"Baking" is the most suitable operating mode for the device, select it. We program the timer to run for an hour, pour the dough into the bowl, carefully collecting random drops. We lower the lid, start execution and wait for the end of the cycle. Immediately after stopping, open the lid and take out the bowl on the table, after sufficient cooling, carefully take out the cake and decorate with freshly ground powder.

Option 5: Velvet chocolate cake in a slow cooker on kefir

For an effective presentation, design is very important. The cake dough will be red, and cocoa will provide it with a chocolate taste - add a beautiful creamy “hat” to such a spectacular combination. A lush mass can be sprinkled with shavings rubbed from a small tile milk chocolate. Looks even more colorful cheese cream and decorated with colored jelly crumbs. Take only red if you want to emphasize the severity of the design.

Ingredients:

• a glass of medium-calorie kefir;
• a slice of butter - 80 grams;
• spoonful of red food coloring and finished ripper;
• 220 grams of flour;
• two fresh eggs;
• twenty grams of cocoa;
• five tablespoons of vegetable oil;
• refined sugar - 150 grams;
• half a spoonful of soda;
• salt;
• sunflower, refined oil.

In cream:

• three hundred grams of cream cheese;
• a spoonful of vanilla sugar;
• seventy grams of powdered sugar;
• butter, sweet cream - 120 gr.

How to cook

In a container of sufficient depth and volume, mix the ripper, soda and cocoa with the sifted flour. In another, similar bowl, beat the butter with sugar, and pour the eggs one at a time under the rotating beaters.

Pour kefir with vegetable oil into the second bowl and pour in the dye, once again carefully go through the mass with a mixer. Pour the bulk components to the kefir mass, mix until a uniform color.

Set the timer to fifty minutes, and select "Baking" in the program selection panel. Carefully transfer the dough into a bowl slightly moistened with oil, start the program, and prepare the cream yourself in the meantime.

Beat softened butter with powdered sugar and add vanilla sugar in the process. We spread in the same mass soft cheese and carefully fold in with a spatula. Apply to the surface of the cake, after it has completely cooled.

Today I want to offer all lovers of homemade desserts a recipe for a delicious chocolate cupcake. Let me start off by saying that I really like to cook pastries, including various muffins.

I cook them different recipes, but I never tried it on the water, and for some reason I was sure that the result would not be very impressive. But, to my joy, I was wrong! The cupcake turned out simply gorgeous: porous, lush and very tasty.
If you cut it lengthwise into pieces and smear with cream, decorate the top with berries or fruits - you get a wonderful cake for home tea drinking. The cupcake has a pronounced chocolate taste, and it is quite difficult to guess that it is cooked on water.
Now I make such a dessert quite often, besides, a chocolate cake in a slow cooker, the recipe with a photo of which I offer, is even easier and faster to bake than in the oven.

If there is a desire, then chopped nuts, candied fruits or dried fruits can be added to the dough; these “additives” do not spoil the dough.

Chocolate cake on the water in a slow cooker recipe

how to make chocolate cake recipe with photo

Ingredients:

• eggs - 3 pcs.,
• sugar - 250 g,
• cocoa powder - 4 tablespoons without a slide,
• vegetable oil - 60 g,
• water - 200 ml,
• instant coffee - 1 teaspoon,
• vanillin - to taste,
• flour - 1.5 cups,
• baking powder for dough - 10 g,
• butter - for greasing the bowl,
• powdered sugar - for decoration,
• raspberries - for decoration.

Cooking process:

Crack the eggs into a deep bowl and add sugar. Beat with a whisk or mixer until fluffy white mass for 5 minutes. Sugar can be replaced with cane sugar, in which case the finished cake will have a slightly caramel flavor.

Add water to dough room temperature and add vegetable oil. It is best to take an oil that does not have a pronounced odor. Mix with a spoon.

Dissolve instant coffee in one tablespoon hot water and chill a little.

Then add coffee to the dough, mix well again.

Separately, mix the sifted flour with cocoa powder, vanilla and baking powder. Vanillin can be replaced with vanilla sugar.

Add the flour mixture to the dough and mix thoroughly with a mixer so that there are no lumps. The consistency of the dough should be like sour cream.

Lubricate the multicooker bowl with butter, pour the prepared dough. Turn on the multicooker on the "Baking" mode, cook for 50 minutes.

Remove the finished chocolate cake from the multicooker using a steamer container, cool and decorate as desired. I decorated with powdered sugar and fresh raspberries.

You can also cut the cake and smear it with cream, such as custard or sour cream, sprinkle with nuts or arrange chopped fruits or berries, it will turn out very tasty and beautiful.

Happy tea drinking with family and friends!

Elena Gorodishenina told and showed how to make a chocolate cake.

Using the slow cooker to make relatively simple items like muffins can seem like overkill. modern technologies. However, for all their simplicity, cupcakes often turn out to be insufficiently lush, or overdried.

Using a newfangled device, you are almost guaranteed to get a stable result - chocolate muffins are fluffy, light in taste, beautiful and just melt in your mouth.

Chocolate cake in a slow cooker - general principles of cooking

For baking chocolate muffins in a slow cooker, semi-liquid dough is prepared. Such pastries can be both rich and lean. Eggs and fats are necessarily added to the butter: butter or margarine. Lenten is kneaded without eggs, in refined oil.

The dark color and chocolate taste of the product is given by the addition of cocoa or melted dark chocolate. Often to get a more intense chocolate flavor enter both products at once.

In order for the dough to come up evenly during baking, it is recommended to beat it well and lay the products in a certain sequence described in the recipe.

In a slow cooker, you can cook both simple chocolate muffins, and more complex ones with fillings from self-made creams or cottage cheese with fruits.

Bake chocolate cupcakes in a slow cooker using the "Baking" mode. The duration of the program depends not only on the recipe, but also on the power of the multicooker. Therefore, at the end of the set time, you should always check the readiness by piercing a thin stick of wood (match or toothpick). If the surface of the stick after the puncture is not visually wet, the cake is ready.

Chocolate muffin in a slow cooker stuffed with cottage cheese and peaches

Ingredients:

One and a half cups of high-quality baking flour;

Hardened cream - 2/3 cup, or 150 gr. oils;

Three eggs;

A glass of sugar;

A small bag of ripper;

Vanilla powder - 1 sachet;

Four large spoons of natural cocoa.

For stuffing:

200 gr. 9% cottage cheese;

50 gr. refined sugar;

9% table vinegar;

A small pinch of salt;

Three tablespoons of dry starch;

Vanillin sachet;

200 gr. ripe or canned peaches.

Additionally:

Semolina;

Powdered sugar.

Cooking method:

1. Melt the butter and set aside to cool.

2. Pour eggs into a bowl, add sugar and beat well.

3. Pour the baking powder into a tablespoon, add table vinegar to the brim and stir with the tip of a knife. When it stops sizzling, pour the foamy mass into the beaten eggs.

4. Add vanilla, cooled butter, flour mixed with cocoa, and mix everything well with a whisk. While stirring, beat lightly to break up the lumped flour.

5. In a separate bowl, grind the cottage cheese on a sieve. Pour sugar with starch, salt and vanilla, pour in the egg and mix all the ingredients intensively.

6. Cut the pulp of peaches into small pieces, the size of half a cherry and mix with the curd filling.

7. Thoroughly brush the sides and bottom of the cooking bowl with very softened but not runny butter. To make the cake “slip” out of it better after cooking, sprinkle the oil layer with semolina.

8. Pour half of the dough into the cooking container and place on it curd filling. Gently level and cover with the remaining dough in the bowl.

9. Bake the chocolate cake on the "Baking" program, with the timer set to one hour and 20 minutes.

10. Ready product do not take it out immediately, but keep it with the lid open for 20 minutes.

11. Sprinkle powdered sugar over the top of the cooled cake.

Super chocolate cupcake in a slow cooker

Ingredients:

Eggs - 3 pcs.;

A tablespoon of finely ground cocoa;

150 gr. 74% chocolate;

150 gr. baking flour;

Sugar sand - 170 gr.;

150 gr. butter or margarine;

1/4 spoon of a factory ripper for dough;

100 gr. nucleoli walnut.

Cooking method:

1. Break the chocolate bar into squares, cut the butter or margarine into pieces. Put everything in a small bowl and set it in a water bath so that the bottom does not come into contact with water. Whisking constantly, melt the butter and chocolate into homogeneous mass then refrigerate slightly.

2. Pour the eggs into the cooled mass and add sugar, mix the ingredients with a whisk. Stir until all sugar grains are dispersed.

3. Add flour sifted with cocoa and ripper. Again, stir the mass with a whisk, it should be smooth and uniform, without lumps.

4. Grind the nuts with a combine, transfer to the chocolate dough and mix thoroughly again.

5. Line the bottom and sides of the cooking bowl with parchment greased with vegetable oil, and pour the chocolate dough into it.

6. In the standard baking mode, cook the cake for forty minutes, then very carefully remove the chocolate cake from the multicooker and place it on a wire rack or a wooden board covered with a cloth until completely cooled.

Simple chocolate muffin in a slow cooker with chocolate chips

Ingredients:

60 gr. bitter, 72%, chocolate;

Four eggs;

150 gr. refined sugar;

Baking white flour - 130 gr.;

Purchased baking powder for dough - 10 gr.;

150 gr. "Creamy" or similar quality margarine.

Cooking method:

1. Beat with a mixer at low speed eggs with granulated sugar.

2. On a fine or medium grater, grate chocolate into the egg mixture.

3. In a small saucepan over moderate heat, melt the margarine, cool and mix it with the egg-chocolate mass.

4. Add the flour combined with the ripper and mix everything well with a spoon or whisk.

5. Pour the dough into a bowl greased with margarine and then sprinkled with flour. Close the multicooker lid tightly and start it by setting the “Baking” option on the panel for 45 minutes.

6. Remove the finished cake in a chilled form from the multicooker and decorate by sprinkling powdered sugar on top.

Chocolate muffin in a slow cooker with sour cream filling (without eggs)

Ingredients:

80 ml of vegetable non-aromatic oil;

200 gr. sugar;

Baking soda;

One glass drinking water;

Half a spoonful of salt;

200 gr. white high-quality flour;

Good quality cocoa - 3 tbsp. l.;

Two spoons 9% table vinegar;

Vanillin (powder) - a small pinch.

For stuffing:

150 ml low-fat sour cream;

Two drops of orange extract;

Potato starch- 2 tbsp. l.;

Three spoonfuls of sugar.

Cooking method:

1. Put sour cream in a small container. Add starch, granulated sugar and orange extract. Mix thoroughly and set the filling aside.

2. In a wide bowl, sift the flour twice on a sieve. Add, stirring, vanillin, a spoonful of soda, granulated sugar, cocoa, salt.

3. In a separate container, combine water with vegetable oil and vinegar.

4. Pour the liquid ingredients into the flour mixture and prepare the batter.

5. Lubricate the slow cooker with any fat and pour the chocolate dough into it.

6. Fill the pastry syringe with sour cream filling, put on a thin nozzle and use it to squeeze the mass into the middle of the dough.

7. Cook on "Baking" forty minutes. Remove from the container only chilled, otherwise it will crumble.

Chocolate muffin in a slow cooker on sour cream in white chocolate

Ingredients:

Low-fat, not higher than 20%, sour cream - 1.5 tbsp.;

Sugar - 1, 1/2 cups;

Eggs - 2 pcs.;

High quality flour - one and a half glasses;

A spoonful of vinegar 9%;

1 small package of vanilla sugar;

Two tablespoons of cocoa powder;

Semolina and oil for coating the bowl;

White chocolate bar and puffed rice for garnish.

Cooking method:

1. Thoroughly mix regular and vanilla granulated sugar with cocoa.

2. Pour in the sour cream and eggs and beat vigorously without using a mixer.

3. Then add flour and beat again.

4. In a tablespoon, extinguish a spoonful of baking soda by adding vinegar. Pour the sizzling mixture into the dough and beat again.

5. Lubricate the bottom and sides of the bowl with oil and sprinkle generously with semolina.

6. Pour the dough into the bowl and program "Baking" for forty minutes.

7. Carefully remove the hot cake from the bowl and cool slightly on a wire rack. To keep the inside of the cake a little moist, wrap the still warm cupcake cling film and leave it for a quarter of an hour.

8. Then break White chocolate into small pieces and melt it into microwave oven or using a steam bath.

9. Coat the cupcake with hot chocolate on all sides and sprinkle with puffed rice.

Custard chocolate cake in a slow cooker with milk

Ingredients:

A glass of pasteurized cow's milk;

One and a half glasses of refined sugar;

White baking flour - 2 tbsp.;

One and a half teaspoons of quick soda;

Purchased baking powder - 1.5 tsp;

A small package of vanilla powder;

Half a glass of unflavored sunflower oil;

A glass of boiling water;

Two eggs;

Six large spoons of cocoa powder

Cooking method:

1. With a mixer at medium speed, beat the eggs with granulated sugar. Without stopping whipping, gradually introduce sunflower oil and slightly warmed milk.

2. Pour the sifted flour into a separate bowl. Add baking soda, cocoa, vanilla and mix thoroughly until the mixture is evenly colored.

3. Take a spoon and, constantly stirring the liquid sweet mixture, add all the flour mass into it.

4. Then, without stopping stirring, pour in boiling water, do not add flour.

5. Cover the bottom of the multicooker with oiled parchment, cover the sides with the thinnest layer of butter and pour the dough into the bowl.

6. Bake the chocolate custard for 1.3 hours.

Chocolate muffin in a slow cooker - tricks and tips for cooking

If you need to put baking soda in the cake batter, add it strictly following the recipe. Excess will change the characteristic porosity of the product and adversely affect its taste.

If the bowl is well greased with oil, and then sprinkled with semolina, the cake will not stick to its walls.

When adding melted dark chocolate, it is recommended to slightly increase the flour rate.

Any chocolate cake in a slow cooker can be supplemented with candied fruits, prunes, raisins or dried apricots.