Posted in: Recipes
Retro Recipe Revival: Crunchy Christmassy Chocolate Cake
Staff at Tower HQ happened upon something rather quirky whilst getting the Christmas decorations out – a Tower cookbook from yesteryear packed full of popular slow-cooker recipes of the day. Taken from a promotional recipe book packaged with the iconic Tower Auto Slo-Cooker sold throughout the early to mid-80s, the dusty old tome has provided some culinary inspiration. So, given that slow-cooking and pressure cooking is making a come-back, we thought we’d update a few of the meals found within, updating them to modern tastes but maintaining a nod to the originals in a new series Retro-Recipe Revival.The festive season is in full swing so it seems silly to put an end to our Christmassy-themed recipe features despite the big day being so close. So, by that token, we bring you a retro-inspired recipe for Crunchy Christmassy Chocolate Cake. Bet you didn’t know you could bake cakes in a slow cooker, did you?
Recommended applianceTower 3.5 Litre Brushed Oval Slow Cooker No need to supervise whilst cooking with Tower Slow Cookers so you can go away and enjoy Christmas with the kids and family! Total time to table: 1hr 40 minutes. Total Cost Per Serving: £1.57 Contains Nuts? Yes. Suitable for Vegetarians? Yes. Serves: 1-5.
- 200g chocolate (dark or white cooking chocolate can be used).
- 120g butter.
- 140g sugar.
- 30g flour.
- 25g crushed almonds.
- 3 large eggs.
- Icing sugar.
- Melt the chocolate and butter in a mixing bowl.
- In a separate mixing bowl, whisk the eggs and sugar until the whole lot whitens (we recommend using the Tower Die Cast Stand Mixer ).
- In the same bowl, fold the chocolate into the eggs, add in the flour and almonds and mix until formed into a smooth paste of even consistency.
- Place a few sheets of absorbent baking paper at the bottom of the slow cooker crockpot and pour the mixture on top.
- Cook on HIGH for 10 minutes and then reduce to LOW. Cook for a further 1hr 20 minutes.
- Serve on small plates or shallow serving bowls, dust with icing sugar and place two brandy snaps atop each slice.