100g unsalted butter, melted, plus extra, to grease
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
Grease the bowl of a 5L slow cooker.
Put 100g melted butter, milk and egg in a large bowl. Whisk until smooth.
Add caster sugar and whisk again until combined. Sift in flour and 2 Tbsp of the cocoa then whisk until combined.
Spoon batter into prepared slow cooker bowl. Arrange biscuits on top and scatter with chocolate bits.
Put brown sugar and remaining cocoa in a large jug or bowl. Stir in hot coffee, liqueur and 150ml boiling water.
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.
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.