Dark Chocolate Truffle Cake
Listed ingredient measurements may need to be halved
to fit smaller rice cookers.
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Dark Chocolate Truffle Cake

That's right. Dark, decadent chocolate cake-made in a rice cooker.

Yield: Serves 6


2 cups water

2 cups chocolate cookie crumbs

3/4 cup sugar

5 oz unsweetened dark baking chocolate, melted

3 large eggs

2 tsp vanilla extract

dash salt

3/4 cup evaporated milk

Pour 2 cups of water into the inner pot of your rice cooker and close the lid. Press Steam/Cook and bring the water to a boil. Place the cookie crumbs in the bottom of a 1-2 quart baking dish that fits into the inner pot.


In a medium bowl, add the sugar to the warm melted chocolate, stirring until the sugar dissolves. Add the eggs, one at a time, whisking to incorporate each egg. Add the vanilla and salt. Add the milk, whisking until the batter becomes completely blended. Gently pour the batter over the cookie crumbs.

Cover with a piece of foil that fits the top of the dish. Open the lid, using caution to avoid steam burns. Using a cooking mitt and a foil pan lifter, place the dish in the boiling water. Close the lid and cook for 45 minutes. Open the lid, and use a cooking mitt and the foil pan lifter to remove the dish to a rack to cool. Serve warm or chilled.

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