Composition / ingredients
Cooking method
1. In a bowl, break the eggs.
2. Add sugar to the eggs, whisk into a thick and fluffy foam.
3. Pour vegetable oil and milk into the foam, stir.
4. In a separate bowl, pour the sifted flour, add cocoa, baking powder and vanilla to it. Mix thoroughly.
5. Pour the flour mixture in small portions into the egg-sugar mass, stirring. The dough should turn out about like pancakes.
6. Pour boiling water into the dough, immediately stir with a spoon until smooth.
7. Lubricate the bowl of the slow cooker with butter.
8. Pour the dough into the bowl and close the lid of the slow cooker.
9. Select the "Baking" mode, setting the time to 1 hour 10 minutes (the time may vary in different models, follow the instructions for your slow cooker).
10. When the time passes, open the slow cooker and turn on the heating for 15 minutes, after which the biscuit can be removed from the bowl.
Let the cake cool down and you can decorate it before serving or use it as a base for a variety of cakes.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Cocoa powder - 374 kcal/100g
- Water - 0 kcal/100g
- Vanillin - 288 kcal/100g
- Baking powder - 79 kcal/100g
