Add 1 tablespoon instant espresso granules to the batter for a mocha cake.Italians love chocolate as much as Americans, and this dessert is a slow cooker adaptation of Bounet, a traditional pudding made with crushed amaretti cookies. It is native to the Piedmont region.
Makes 4 to 6 servings | Active time: 15 minutes | Minimum cook time: 2 hours in a medium slow cooker
1 cup granulated sugar
1 cup all-purpose flour
3/4 cup crushed amaretti cookies
3 tablespoons plus 1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/3 cup whole milk
3 tablespoons unsalted butter, melted
2 tablespoons Amaretto or other almond liqueur
1/2 teaspoon pure almond extract
3/4 cup firmly packed dark brown sugar
13/4 cups boiling water
Gelato or ice cream (optional)
Vegetable oil spray
1. Grease the inside of the slow cooker liberally with vegetable oil spray or melted butter. Combine granulated sugar, flour, crushed cookies, 3 tablespoons cocoa powder, and baking powder in a mixing bowl. Stir in milk, melted butter, Amaretto, and almond extract. Stir until stiff batter forms. Spread batter into the slow cooker.
2. Sprinkle brown sugar and remaining 1/4 cup cocoa powder over the batter. Pour boiling water over the batter. Cook on High for 2 to 21/4 hours, or until a toothpick inserted into the top cake layer comes out clean. Allow cake to sit for 15 minutes with slow cooker turned off before serving.
Note: The cake can be served hot, at room temperature, or chilled, topped with gelato or ice cream, if using.
Variations:
Add 1 tablespoon instant espresso granules to the batter for a mocha cake.
Substitute Frangelico for the Amaretto and hazelnuts for the almonds.
Add 1/4 cup fruit-only jam to the batter for added flavor.