Chocolate cake with nuts in a slow cooker

Chocolate cake with nuts in a slow cooker

Ingredients

• Dough:
• 5 eggs
• 1 st. sugar
• 1 tbsp flour
• 1 tsp baking powder
• 2 tbsp cocoa powder
• Filling:
• 400 g sour cream 25% fat
• 0.5 st. sugar
• 1 tbsp gelatin
• 0.5 st. walnuts
• Glaze:
• 50 g butter
• 4 tbsp condensed milk
• 2 tbsp cocoa powder

Directions

1. Separate whites from yolks. Beat the yolks with sugar, beat until the mass turns white.
2. Add flour sifted with baking powder and cocoa. To stir thoroughly.
3. Beat the egg whites until stiff and gently fold into the batter.
4. Mix with a spatula until a homogeneous mixture.
5. Lubricate the multicooker bowl with butter and put the dough into it.
6. Bake in Baking mode for 60 minutes.
7. Cool the finished biscuit completely, then cut off 2 cm of the upper part - the "roof" from it. And from the bottom, remove the entire crumb, leaving 1.5-2 cm sides and bottom. Get a bowl with a lid))
8. For the cream, you need to slightly grind the biscuit crumb.
9. Beat sour cream with sugar, add nuts. Mix.
10. Gelatin pour 100 ml of cold water and cook according to the manufacturer's instructions. Pour the prepared gelatin into the sour cream, mix.
11. Put the filling in the bottom of the biscuit bowl and cover tightly with a lid.
12. If all the filling does not fit in the cake, then you can fill it with muffin molds and put it in the refrigerator. You will get a very tasty nutty dessert.
13. For glaze, melt butter, add condensed milk, cocoa and mix thoroughly.
14. Pour the glaze over the finished cake and decorate as desired, you can simply sprinkle with chopped nuts.
15. Put the pie in the refrigerator for an hour and can be served with tea.
16. Happy tea!