Ingredients
100g unsalted butter, melted, plus extra, to grease
200ml milk
1 free-range egg
1 cup caster sugar
1½ cups self-raising flour
5 Tbsp cocoa powder, sifted, plus extra, to serve
10 savoiardi (Italian sponge biscuits), roughly chopped, plus extra, to serve
¼ cup dark chocolate bits
1 cup brown sugar
400ml hot black coffee
2 Tbsp Kahlua or Tia Maria (coffee-flavoured liqueur)
Mascarpone, to serve
Thickened cream, to serve
Method
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Grease the bowl of a 5L slow cooker.
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Put 100g melted butter, milk and egg in a large bowl. Whisk until smooth.
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Add caster sugar and whisk again until combined. Sift in flour and 2 Tbsp of the cocoa then whisk until combined.
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Spoon batter into prepared slow cooker bowl. Arrange biscuits on top and scatter with chocolate bits.
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Put brown sugar and remaining cocoa in a large jug or bowl. Stir in hot coffee, liqueur and 150ml boiling water.
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Pour brown sugar mixture over the back of a large spoon directly onto batter. Place bowl in appliance, cover with lid and cook on high setting for 2 hours or until cake is firm and sauce forms underneath.
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Remove bowl from appliance and remove lid. Divide pudding between serving bowls. Dollop with mascarpone and drizzle over cream. Serve with extra biscuits to dip into sauce.
