Crunchy chocolate cake

Melt the chocolate and butter in a bain-marie. Meanwhile, whisk the eggs and sugar until the mixture whitens.

Gently fold the chocolate into the eggs, add the flour and mix well until you achieve a smooth batter.

Place a few sheets of absorbent paper at the bottom of the stoneware of your slow cooker to isolate the mixture and soak up the excess humidity.

Cook in the slow cooker for 1 1/2 to 2 hours - start on High. After 10 minutes, reduce heat to Low.