Slow Cooker Creme Egg Chocolate Torte

This decadent Slow Cooker Creme Egg Chocolate Torte is cooked in a slow cooker allowing the Creme Eggs to caramelise and this cake to be utterly divine!

Just when you thought that I would not have time to make and share another Creme Egg recipe, I have created another delicious way to incorporate these yummy treats into a cake. My Slow Cooker Creme Egg Chocolate Torte is utterly scrummy and very easy to make too.

This recipe actually originated as a slow cooker Creme Egg brownie. However, when it was cooked it looked and tasted more like a torte, and hence my recipe was born.

Possibly if I had cooked it for longer it might have become more brownie like, but I am happy that it turned out the way it did because it was so velvety smooth in its texture, just how a torte dessert should be.

What makes this very special though, it the way the slow cooker allow the creme eggs to melt into the cake and gives it such a caramelised flavour and texture. It really is a delight to eat.

Furthermore, the Creme Eggs sink towards the bottom of the torte, and resembles a crust on the base, which is almost like a cheesecake base that is sticky and a little crunchy. You can see this on the photo below.

This cake is very chocolatey and goes really well with ice cream as a dessert. Alternatively, you could just serve on its own alongside a lovely cup of tea or coffee.

If you fancy giving this a go yourself then here is the recipe

Slow Cooker Creme Egg Chocolate Torte
Serves 8-10

Ingredients:

• 175g butter, cut into chunks
• 100g good quality dark chocolate , chopped
• 50g milk chocolate
• 100g caster sugar
• 3 eggs, beaten
• 1tsp vanilla extract
• 40g cocoa powder
• 75g flour
• 4 Cadbury Creme Eggs, sliced in half

Method:

Line your crock pot/slow cooker with grease proof paper ( and ensure that the paper comes up higher than the batter to allow the cooked cake to be easily removed.

Melt the butter and chocolate together in a heatproof bowl in a microwave on 30 second burns, stirring as the mixture becomes more runny.

When the mixture is melted and smooth, it is ready

Into the chocolate mixture, beat in the sugar, the vanilla extract and the eggs.

Next fold in the cocoa powder and flour, as lightly as you can.

Pour the mixture into the prepared crockpot/slow cooker bowl, and add the Creme Egg halves as per my photo. Now put the lid on top.

Put the slow cooker on to its low setting and cook for about 1 1/2 – 2 hours until the middle feels softly set. It will look glossy but not feel sticky when pressed lightly with a finger. (please note that each slow cooker is different and therefore, timings might vary)

Finally, remove the lid and cook for a further 30-60mins. Turn off the cooker and leave to cool for at least 1hr.

 Lift the torte out and cool completely on a wire rack before cutting into slices.

Other Creme Egg recipes I have made:

Bake of the Week 

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Welcome to a new Bake of the Week

Thank you to those of you who linked up with Helen . We had a great number of entries so thank you for linking up. You can see all of the delicious looking bakes below:

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With thanks to:

Jacqueline linked up twice – her delicious looking Sultana, Lemon and Thyme Hot Cross Buns and her retro classic Pineapple Upside Down Cake

Jen linked up her amazing looking Meringues – perfect looking and sounding with the chewy centres!

I really like the sound of the flavours in this Lime Drizzle Cake with Coconut by Taste Botanical

We had 2 amazing Chocolate Orange recipes linked up: firstly this yummy cake by Kat which is just drool some! Secondly some homemade GF Chocolate Orange Brownies by Kate.

I love how creative Anca is and her Chinese Dragon Biscuits are so clever and cute.

Thanks to Choclette I will definitely be making some rock cakes soon as I had forgotten all about them! Please check out her Prune ones here.

These Easter Chick Cupcakes are very cute, and a perfect bake to make with the kids.

Finally, we have my Easter Egg Traybake which is another easy bake to make with our without kids over the next few weeks.

My choice of Bake of the Week is going to Jacqueline and her Sultana, Lemon and Thyme Hot Cross Buns because they look soooo good and I love the flavours she has used.

Bake Of the Week Guidelines 

The new linky opens every Thursday with a new Round up, hosted by myself and Helen . The bakes linked up will be shared widely across Twitter, Pinterest, Stumble Upon, Facebook (when possible) & G+ . Also, all linked up bakes will have a link in the following week’s roundup and comments.

If you can, please visit a couple of other entrants and let them know where you found them by leaving #BakeoftheWeek.Furthermore, there is now a Bake of the Week Facebook group . Anyone with an interest in baking is invited to to join. We hope to build a real community of like-minded bakers from all areas. You don’t need to be a professional – Newbie questions are totally welcome. It is a safe place where no question is too basic or advanced.

The link to add yourself is HEREPlease do link up your new #BakeoftheWeek here

 

Linking to: