A cake batter is spooned into ramekins, then cooked very slowly in a water bath until soft and tender in this easy and surprising recipe.
- 175g caster sugar
- 175g butter
- 175g self raising flour
- 35g unsweetened cocoa powder
- 3 eggs
- 2 tbsp. each milk and orange liquor
- Zest of 2 large oranges
- 1 tsp. baking powder
- 1 tsp. vanilla extract
Layer 4 sheets of baking parchment in the bottom of a slow cooker.
Beat sugar and butter until pale and fluffy in a large mixing bowl. Beat in the eggs, one at a time, until combined, adding flour if the mix threatens to curdle. Sift in the flour, cocoa powder and baking powder and stir to combine, then stir in the milk, orange liquor, orange zest and vanilla. Divide between six ramekins.
Cover the batter with a pleated piece of baking parchment and secure with foil and kitchen string. Place onto the parchment and pour boiling water from a kettle so it comes halfway up the sides of the ramekins.
Cover and cook for 90 minutes on high.