by Holly K of Holly's Table
Adapted from Baked Fudge Pudding Cake
Cooking spray
6 Tablespoons unsweetened cocoa powder
1/4 cup flour
1/4 teaspoon kosher salt
4 large eggs, room temperature
1 1/2 cups sugar
1 cup unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
1/2 teaspoon dried orange peel, or 1 teaspoon freshly grated
1/4 teaspoon freshly grated nutmeg
1/2 cup heavy whipping cream + 1/2 cup whipped, for serving
1/4 cup crushed pistachios, for serving
1/4 favorite berries, for serving
Spray the inside of the Hamilton Beach Set & Forget® 6 Qt. Programmable Slow Cooker with cooking spray and set on low to heat.
Combine the cocoa powder, flour and salt in a small bowl, set aside.
In a medium bowl, beat the eggs on medium-high until thickened. Sprinkle in the sugar slowly and continue to beat until very thick. Drizzle in the butter. Add the vanilla. Keep mixing. Add in the orange peel, nutmeg and cocoa mixture. On low, stir in the cream.
Pour the batter into the slow cooker. Line the lid with paper towels to prevent condensation. Cook on low 3 hours.
In a medium bowl, beat the eggs on medium-high until thickened. Sprinkle in the sugar slowly and continue to beat until very thick. Drizzle in the butter. Add the vanilla. Keep mixing. Add in the orange peel, nutmeg and cocoa mixture. On low, stir in the cream.Pour the batter into the slow cooker. Line the lid with paper towels to prevent condensation. Cook on low 3 hours.
Top with nuts, berries and whipped cream. Serve warm.
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