Rice cooker dark chocolate cake

Rice Cooker Dark Chocolate Cake

Time 90 mins | Serves 6

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  • 190g unsalted butter, cut into cubes
  • 200g caster sugar
  • 200g evaporated milk
  • 1.5 tsp vanilla extract (or rum)
  • 2 eggs (weighing 60g in its shell)
  • 80g rice flour
  • 20g corn flour
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 50g cocoa powder (preferably natural, not Dutch-processed)
  • 1/4 tsp fine salt
  • 40g dark chocolate, finely chopped (at least 66% cocoa content; preferably 70-72%)

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  1. Place the butter, sugar, evaporated milk and vanilla extract into the non-stick bowl of the rice cooker. Switch on the power and close the lid for two minutes. After which, open the lid and stir with a spatula until the butter and sugar have melted and the mixture is smooth.

  2. Remove the pot from the rice cooker and cool the mixture while prepping the other ingredients.

  3. Gradually add the eggs to the lukewarm butter mixture, whisking constantly so the eggs don’t scramble. Alternatively, whisk the eggs first in a jug and slowly drizzle that into the butter mixture for easier incorporation.

  4. Sift the rice and corn flours, baking powder, baking soda, cocoa powder and salt into the pot of batter, in two parts. Whisk after the first addition till just combined before adding the next batch. Stop when the batter looks fairly smooth — do not over-mix.

  5. Gently fold in the chopped chocolate with a spatula, sprinkling the last bits onto the surface of the batter.

  6. Bake the cake using the “cake” mode of the rice cooker for 55 – 65 minutes (check from the 45 minute-mark if using a larger 8-inch rice cooker pot), or till a skewer inserted in the middle of the cake emerges with just a few moist crumbs clinging to it, and the surface of cake springs back when gently pressed with your finger.

  7. Remove the pot from the cooker and place on a cooling rack for five minutes before overturning it onto the cooling rack — the cake should fall out easily. Allow the cake to cool upside-down till just slightly warm if you can’t wait to eat it, or till completely cool if dusting with icing sugar. The gooey choc bits are more apparent when you eat it gently warm, but the chocolatey flavour grows more intense on the second and third days.

Recipe by:
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