/ck/ - Food & Cooking

>>4969728
1. Line slow cooker with aluminum foil collar and coat with vegetable oil spray (see photo).

2. Whisk flour, 1/2 cup sugar, 1/4 cup cocoa, baking powder, and salt together in large bowl. In separate bowl, whisk together milk, butter, egg yolk, and vanilla. Stir milk mixture into flour mixture until just combined. Fold in chocolate chips (batter will be stiff). Scrape batter into prepared slow cooker and spread to edges.

3. Mix remaining 1/2 cup sugar with remaining 1/4 cup cocoa, then sprinkle over top. Slowly pour boiling water over top. Do not stir. Cover and cook until top of cake looks cracked, sauce is bubbling, and toothpick inserted into cakey area comes out with moist crumbs attached, about 1 1/2 hours on high.

4. Remove foil collar and let sit for 10 minutes before serving.
NOTE:
Most slow cookers have a hotter side (typically the back side, opposite the side with the controls) that can cause casseroles and other dense dishes, like meatloaves, to burn. To solve this problem we lined the slow-cooker insert with an aluminum foil collar. For recipes that we wanted to lift out of the insert intact, we first lined the slow cooker with a foil collar, then lined it with a foil sling; this was very handy for our lasagnas and our breakfast casseroles.

To make a foil collar: Layer and fold sheets of heavy-duty foil until you have a six-layered foil rectangle that measures roughly 16 inches long by 4 inches wide. (Depending on the width of the foil, you will need either two or three sheets of foil.) Press the collar into the back side of the slow-cooker insert; the food will help hold the collar in place during cooking.