Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Chocolate sponge in slow cooker
12 servings2 hours
Milk - 250 ml, Sugar - 150 g, Vegetable oil - 0.5 pc., Wheat flour - 2 pc., Cocoa powder - 4 tbl., Chicken eggs - 2 pcs., Baking powder - 10 g., Cinnamon - 1 tsp., Milk - 2 tbl., Eggs - 1 pc., Sugar - 0.5 tbl., Wheat flour - 1 tbl., Cocoa powder - 1 tbl.
Biscuit ingredients
Sugar, milk, cinnamon, cocoa and butter can be mixed using a mixer, you can work with a whisk. 
Add the eggs and beat again with a mixer. 
Add flour and baking powder, mix with a mixer. The finished dough should resemble thin sour cream in consistency. 
Pour the dough into an oiled multicooker bowl. 
Will exhibit the program & quot; Baking & quot;, the time will set 1 hour 15 minute. 
Let the slow cooker execute the program, check the biscuit with a wooden stick. Remove the finished chocolate sponge and let it cool. 
While the biscuit cools, we prepare the custard chocolate cream. 
Rub the egg, sugar and flour until smooth
Add cocoa and rub again. 
Add milk, stir thoroughly and heat over low heat until the first bubbles appear. Cool the cream. 
Cut the biscuit into 2 cakes
Rinse with cream and combine the cake. Send the cake to soak for 4-6 hours. 
Garnish with coloured powder and cut into portions. 